Yield: 36 Bars
| Measure | Ingredient |
|---|---|
| 1 cup | Butter; softened |
| 1 cup | Brown sugar; firmly packed |
| 1 teaspoon | Almond extract |
| 2 tablespoons | Instant coffee powder |
| ½ teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| 2 cups | All-purpose flour up to 2 1/4 c |
| 1 cup | Semi-sweet chocolate chips |
| ½ cup | Blanched almonds; chopped |
| 1 tablespoon | Butter; softened |
| ¾ cup | Confectioner's sugar |
| ⅛ teaspoon | Almond extract |
| 1 \N | To 2 tbs milk |
GLAZE
Cream butter, then gradually add the brown sugar and cream well.
Blend in the almond extract, coffee powder, baking powder, and salt.
Add the flour to form a stiff dough. Stir in chocolate chips and chopped almonds. Press into a well-greased 15 by 10 by 1 inch jelly roll pan. Bake at 350 degrees for 20 to 25 minutes. Frost if desired To make glaze: Combine the butter, confectioner's sugar and almond extract. Add the milk gradually, until mixture is spreading consistancy. Spread on cooled sheet, cut into bars.
Nutritional info per serving: 138 cal; 1g pro, 17g carb, 8g fat (50%) Source: Biltmore Heights Garden Club Cookbook Miami Herald 4/4/96 formatted by Lisa Crawford, 4/12/96