Line the bottom of a baking pan or individual ramekins with half of the biscuits.
2. In the bowl of an electric mixer, beat egg whites with sugar on high speed until stiff peaks form.
3. In a small bowl, combine coffee and yolks.
4. Slowly add yolk mixture to the whites, and then slowly add in nondairy whipped topping.
5. Fold in chocolate and almonds, and then pour mixture over biscuits.
6. Top with a second layer of biscuits, and freeze until firm.