In large mixing bowl, cream together butter and coffee. Add salt and extracts.  Blend well. Beat in gradually sugar and flour. Add chocolate chips, almonds, and zest. Blend well.

Spread mixture out on cookie sheet to within 2-inches of each edge, making mixture about 1/4" thick. It spreads while baking.

Bake for 20-22 minutes or until lightly golden brown.  Watch cookie carefully to prevent burned edges.

When done, let cool until you can handle it.  Cut it with a knife or cookie cutters.  Be careful though -- this one is rich so smaller pieces are better.

This recipe is easily adaptable. Use different nuts or different chips. Add lemon zest or different extracts. Have fun with it!

Store in an airtight container. You can even freeze these!