Preheat oven to 325 degrees. Line two baking sheets with silicone mats or parchment paper.

In a medium bowl, whisk together flour, cocoa and espresso powder. Set aside.

In a large bowl, cream together butter and sugars. Once combined, add vanilla extract, almond extract and egg. Beat until combined. Add flour mixture and beat again until combined.

Shape 1 to 1 1/2 Tbsp of dough into 3-inch logs. Make a crescent shape with the dough and add to lined baking sheet. Repeat with the rest of the dough.

Bake for 15 to 17 minutes. Cool on the pan for 3 minutes before coating with confectioner’s sugar while the cookies are still warm.