2 egg whites at room temp.
2 tbsp. instant reg. coffee
1/4 tsp. salt
1/4 c. granulated sugar
2 c. heavy cream
1/2 c. confectioners' sugar
2 tsp. vanilla extract
2 tsp. almond extract
1/2 c. coarsely chopped toasted almonds

In medium bowl, with electric mixer, beat egg whites until foamy. Beat in coffee and salt; beat in granulated sugar, a little at a time. Beat until stiff peaks form when beater is slowly raised.

Then beat cream in medium bowl with confectioners' sugar just until stiff.

With wire whisk gently fold whipped cream into egg whites, along with vanilla and almond extracts.

Use to fill ten paper tortoni cups; sprinkle each with almonds. Freeze until firm (overnight). Let stand five minutes before serving.