Espresso and Lime

0 Preheat your oven to 325 degrees 
1 In a clean bowl, use an electric hand mixer to whip the egg whites to stiff peaks
2 Add a teaspoon of vanilla extract and a teaspoon of almond extract to the egg whites and whip until fully incorporated 
3 In a large bowl, whisk 2 1/2 cups of super fine almond flour with 3/4 cup of granulated sugar, 1/4 cup of cocoa powder, 1 tablespoon of espresso powder, 1/2 teaspoon of baking powder and 1/2 teaspoon of salt 
4 Use a silicone spatula to gently incorporate the egg whites into the dry ingredients until you no longer see dry areas in the dough 
5 Add 1/3 cup of demerara or turbinado sugar into a shallow dish and 1/3 cup of confectioners sugar into a separate shallow dish
6 Use a cookie dough scoop to gather tablespoons of the dough, gently roll them into round balls and then roll them into the caster sugar first and then the confectioners sugar until they are generously coated
7 Transfer the sugar coated balls of dough onto parchment lined baking sheets about 2 inches apart
8 Bake in a 325 degree oven for 18-21 minutes
9 As soon as the cookies feel set to a light touch, transfer the baking sheet onto a cooling rack to allow the cookies to cool for about 5 minutes before transferring the cookies directly onto the cooling rack