Pre-heat the oven to 350 degrees. Lightly grease two baking sheets or use silicon baking pads (Silpat). The dough can be made by hand in a bowl or in a standing mixer with a paddle attachment. Combine the flour, granulated sugar, brown sugar, and 1 cup of the pecans in a bowl and stir to mix. Add the softened butter to the flour mixture and mix until the dough sticks together. Add the expresso and stir until the dough forms a ball. Using lightly floured hands, form the dough into two flat rectangles. On a lightly floured surface, take one piece of dough at a time and roll it out into a 1/2-inch thick rectangle that is 12 inches in length and 3 inches wide. Slice the dough into 1×3 inch rectangles. Place on a prepared baking sheet about two inches apart.