Preheat the oven to 350 degrees F (175 degrees C).

Toast almonds in a single layer on a baking sheet in the preheated oven until brown, about 10 minutes.

Dissolve coffee in 2 tablespoons hot water in a small bowl; set aside. Whisk flour, baking soda, and salt together in a separate bowl; set aside.

Beat sugar and butter together in a large bowl with an electric mixer at a medium speed until fluffy. Add coffee, eggs, and vanilla extract; mix well. Reduce mixer’s speed to low; slowly add flour mixture.

Fold chocolate chips and almonds into dough. Drop teaspoonfuls of dough 3 inches apart onto an ungreased cookie sheet.

Bake in the preheated oven for 10 minutes.