Preheat oven to 350°F.
In large mixer with paddle attachment, blend room temperature butter, then slowly add sugar and beat mixture until light and fluffy.
In separate large bowl, whisk all-purpose flour and almond flour together. Mix in espresso, ginger and salt into flour mixture. Slowly add dry ingredients to butter mixture until it comes together and forms loose dough ball mixture.
Wrap dough in plastic wrap and chill for at least 30 minutes.
Roll out chilled dough on floured surface until 3/8-inch thick. Cut out cookies in desired shapes. Place cookies on parchment-lined cookie sheet and bake 10-12 minutes or until just lightly browned around the edges. Cool on pan for 1 minute before transferring to cooling rack for 30 minutes before decorating.
In small skillet, toast almonds over medium heat until lightly browned. Set aside to cool.
In microwave-safe bowl, heat white chocolate for 30 seconds. Stir chocolate and heat for another 10 seconds or more if needed, until melted. Drizzle chocolate over cooled cookies, then sprinkle with toasted almonds while chocolate is still wet. Allow chocolate to set completely before serving.