In a large bowl, beat egg whites and cream of tartar in on high speed until soft peak stage. Gradually add 1/2 cup sugar and beat until stiff peaks form; set aside.
In a separate bowl (with clean beaters), beat cream with remaining 1/2 cup sugar and 1/2 cup cold coffee until stiff. On low speed, blend in remaining 1/2 cup of coffee, Kahlua, and 1/2 cup toasted almonds.
Using a rubber spatula, fold in beaten whites. Spoon mixture into 8-inch springform pan or into individual dessert dishes. Sprinkle with remaining almonds and coffee granules. You could also spoon the mixture into cupcake liners set in your muffin tins.
Cover with plastic wrap or foil, place the springform pan on a sheet of plastic and set on a pan or dish because it will leak slightly. Freeze overnight.
Remove from freezer immediately before serving.
To serve, remove sides of springform pan. Cut tortoni into wedges (or you can scoop directly from pan).
NOTE: I serve by cutting a wedge, placing it off to the side of the plate, then take chocolate ganache (recipe below), put it in a squeeze bottle (I use a clean plastic ketchup bottle with a very small opening) and make a few "Zorro" moves on the plate next to the tortoni, add a "fanned out" strawberry and a fresh sprig of mint.
In a small saucepan over low heat, add cream, corn syrup, and semi-sweet chocolate; stirring until melted. Place chocolate mixture in squeeze bottle; store at room temperature until ready to use (this can be made the day before).
When you are ready to use it, place in microwave or hot water to make sure it is "squeezable." Test it first on another plate.
* Use Louisiana-style coffee with chicory if you can find it. I usually just use Espresso coffee.
** Bailey's Irish Cream could be substituted for excellent results.
Coffee Tortoni with Kahlua Recipe: https://whatscookingamerica.net/cake/coffeetortoni2.htm