Preheat your oven to 275°F. Line a baking sheet parchment paper and set aside.

In a small mixing bowl, combine sugar, cocoa powder, espresso powder, cardamom and salt. Whisk to remove any lumps.

In a larger mixing bowl, whisk together egg white and vanilla bean paste until frothy.

Add almonds and toss in egg mixture.

Pour the sugar and cocoa mixture into the almond and egg mixture. Stir until almonds are evenly coated.

Transfer almonds to the prepared baking sheet. Spread into an even layer.

Roast for about 40 to 45 minutes, stirring every 10 to 15 minutes. Watch them carefully so they do not burn.

Cool on baking sheet. Once cooled break clusters into individual almonds.

Store in an airtight container or ziplock bag at room temperature for up to two weeks or freeze for up to 3 months.