1/4 c. butter
2 c. finely chopped pecans
1/8 tsp. salt
1 tbsp. instant coffee granules
1/2 c. plus 2 tbsp. butter
5 (1 oz.) sq. unsweetened chocolate
4 eggs
1/2 tsp. salt
2 c. sugar
1 tsp. vanilla extract
1/4 tsp. almond extract
1 c. all purpose flour

Place 1/4 cup butter in a 9 inch square baking pan; bake at 350 degrees for 3 minutes or until melted. Stir in pecans; bake 15 minutes, stirring twice. Drain on paper towels; sprinkle with 1/8 teaspoon salt. Set aside.

Crush coffee granules with the back of a spoon; set aside. Melt 1/2 cup plus 2 tablespoons butter in top of a double boiler. Add crushed coffee granules, and stir with a wire whisk until dissolved. Add chocolate; cook until melted, stirring often. Remove from heat; cool 10 minutes.

Combine eggs and 1/2 teaspoon salt in a large mixing bowl; beat at high speed of an electric mixer until foamy. Gradually add sugar, beating constantly. Beat an additional 10 minutes. Add chocolate mixture and extracts; beat at low speed just until blended. Fold in flour and pecans. Pour into jellyroll pan; place on lowest rack in a 450 degree oven. Immediately reduce heat to 400 degrees; bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Immediately invert onto a cookie sheet; peel off waxed paper. Invert again onto another cookie sheet. Cool completely. Cut diagonally into 1 inch diamonds. Yield: 6 dozen.