Preheat oven to 350 degrees and grease a baking sheet. Whisk together the flours, cocoa powder, coffee, cinnamon, and salt in a medium bowl. In the bowl of stand mixer fitted with a paddle attachment, add the eggs and sugar and beat until combined. Slowly add in the dry ingredients while the mixer is on medium low until a thick dough has formed. Add in the chopped almonds and chocolate chips and continue to beat until everything is incorporated.

Divide the dough in half and make two flattened logs on the baking sheet, leaving a little room between them as they will expand slightly. Bake for 25 minutes and then remove from oven. Let cool, transfer to a baking sheet, and cut 1/2 inch diagnal slices and transfer the pieces back to the baking sheet (arranging them with the cut sides up). Bake for an additional 15 to 20 minutes or until dry and crispy.

Serve with coffee or peppermint tea.