Slice and Bake Chocolate Almond Cookies (spicy or not)

Directions

1. Whisk the flour, salt and baking soda, cocoa powder, espresso and Chinese 5 spice powder (if using) together in a small bowl; set aside.
2. In a 1 1/2-quart saucepan over low heat, combine the butter and water. Stir occasionally just until the butter melts. Do not allow the mixture to boil. Pour this mixture into a 3-quart mixing bowl. Stir in the almonds and set aside for about 30 minutes at room temperature until lukewarm.
3. Stir in the sugar, and then stir in the rest of the dry ingredients all at once; fold until completely blended.
4. Pack the soft dough firmly into a loaf pan lined with plastic wrap. Cover surface with plastic wrap and refrigerate or freeze until firm.
5. Place a rack in the lower third of oven and heat oven to 325 degrees F. Line two large baking sheets with parchment paper.
6. Lift out the firm dough from the pan onto a cutting board. Cut the dough in thirds crosswise. With a very sharp knife, cut each bar into 1/8-inch or thinner slices, and space them 1/4 inch apart on the baking sheets. (The dough should slice as if it were fudge.)
7. Bake, one sheet at a time, for 8 to 10 minutes, then turn each cookie over and rotate cookie sheets 180 degrees and bake for an additional 8 to 10 minutes, or until crisp and chocolaty smelling. (Place baking sheet on a wire rack to cool completely before removing cookies. (The dough freezes well if you only want to make a half or third batch.)