Preheat oven to 350 degrees. Grease and flour (2) 8 x 8 x 2 pans
In 4 cup measuring glass, melt butter for one minute. Add in cocoa and stir well. Blend in sugar and stir well.
Add in mint leaves, coffee liquor with cocoa and stir well.
Add flour in 1/4 cup segments and stir. Repeat until all flour is added and blended well. Add in almonds and stir well.
Scoop batter into a one cup measure and spread into one pan. Using a small spoon, slide it across batter to smooth and even out. Pour balance of one cup batter into other pan and repeat.
Bake for 15 minutes. Allow to cool. Run knife along side of edge slowly to assist the release. With a knife, draw a line down the center of the pan. Turn and draw another line down the center of the pan. This will offer 4 even squares.
With a knife, cut a line down the center of each square. This will provide 16 squares. Using a fork or 1″ spatula, slide it under slowly to work cookie up. This is the hardest part of the recipe. If part of it separates, put back together and put on platter. This is your test bite.
One pan will yield bottoms and one pan will yield tops. Based on this type of recipe, do not expect perfectly cut squares. The type of batter and nuts will make this difficult. This recipe is a take on an ice cream sandwich. Enjoy the bite. It will look pretty on the plate and taste great even if it’s not perfectly squared.
In mixer, blend heavy cream on high. Add in confectionary sugar until blended into stiff peaks. Fold in coconut. With a teaspoon, drop a dollop of cream on 16 bottoms. From cut sizes, match bottoms and tops that are similar. Place the cookie top, on to the filling. Serve.
This dessert serves as a crunchy cookie with a light filling. Not to sweet, but just right.