To a large bowl add butter, egg, sugar, vanilla extract, almond extract and almond flour. Mix until all ingredients are well incorporated.

Add half of your flour and mix again. Then add the rest of your flour and mix until dough comes together

Once your dough comes together, shape it into a rectangle, wrap in plastic and let it chill for 30 minutes in the fridge.

Preheat your oven to 375F.

Once your dough is chilled roll it on a parchment paper sheet and using a cookie cutter, cut it into disks. Gather all leftover dough, roll, and repeat process until all dough is used. Place your cookies on a parchment-lined cookie sheet.

Beat your large egg white until liquified and brush the top of your cookies with it. Sprinkle some sliced almonds on the top, then using a brush, lightly brush the top with egg white again.

Bake your cookies at 375 for 15-16 minutes or until golden brown. Let your cookies completely cool-down.

While cookies are cooling-down make your ganache by combining 6 tbsp. of hot coffee with your chocolate chips in a large bowl. Whisk until completely combined. If your mixture cools-down, microwave it for 30 seconds and repeat until you got a silky ganache. Add remaining 3 tbsp. of hot coffee to finish the ganache and whisk again.