1. Beat the butter and shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar, brown sugar, baking powder, ground cinnamon, and salt. Beat until combined. Stir together the 2 tablespoons espresso powder and hot water in a small bowl until dissolved. Add to beaten mixture along with egg; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
2. Divide dough into thirds. Shape each portion into a 7x2-inch loaf. Wrap each loaf with plastic wrap. Chill for 2 hours or until firm.
3. For the coffee topping, stir together 1/4 cup granulated sugar and 1 teaspoon espresso powder.
4. Heat oven to 375 degrees F. Cut each loaf into 3/8-inch slices. Place slices about 2 inches apart on an ungreased cookie sheet. Sprinkle with coffee topping. If desired, gently press a few coffee beans onto each dough slice. Bake for 9 to 10 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely.