Grease a baking dish with butter and sprinkle with the almonds. Mix the almond liqueur with coffee and orange juice. Line the bottom of the pan with ladyfingers and sprinkle the coffee mixture over it. Preheat the oven to 200°C (approximately 400°F).
Separate the eggs. Beat the egg whites until stiff. Add half of the sugar and continue to beat until the sugar has dissolved. Beat the egg yolks and remaining sugar until creamy. Stir in the mascarpone and fold in the egg whites. Spread the cream onto the ladyfingers. Place in the oven for about 15 minutes.
Dust heavily with cocoa powder and serve immediately.