Mix together the almonds, sugar and coffee powder. Add the egg whites and beat together well. Stir in arrowroot or rice flour and the vanilla essence. Place rice paper on baking sheets then spoon on tablespoons of mixture, spreading out about 2 inches across leaving room between each. Add a split almond in the middle of each round. Bake at 350 for about 20 minutes. Leave to cool on baking sheet and then remove rice paper around each macaroon. Store in air tight container.
Chocolate Macaroon Bars
Preheat oven 350. Combine cracker crumbs, sugar, cocoa and butter; press firmly on bottom of 13x9-inch baking pan. Bake 10 minutes. In medium bowl, combine remaining ingredients; mix well. Spoon evenly over prepared crust. Bake 30 minutes till lightly browned. Cool. Cut into bars. Store covered in refrigerator.
Chocolate-Almond Biscotti
Preheat oven 375°. Grease and flour 2 baking sheets. In a bowl, combine eggs and sugar; using mixer beat on high 10 minutes. Beat in vanilla and almond extract. Sift together flour and cocoa, fold into egg-sugar mixture along with almonds. Spread half the mixture on each pan (15"x 5 1/2) rounding edges. Bake 25 minutes. Cool 30 minutes. With serrated knife cut each loaf into 16 biscotti. Arrange slices on cut sides in a single layer on ungreased cookie sheet. Return to oven and bake 7-10 minutes. Turn slices over and bake another 7-10 minutes. Cool on rack, store in airtight container up to 3 weeks.
