- 48
Ingredients
- 2 c. flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 c. + 2 Tbsp. unsalted butter (room temp.)
- 1 1/4 c. firmly packed dark brown sugar
- 2 Tbsp. instant espresso powder
- 1/2 tsp. almond extract
- 1 c. semi-sweet chocolate chips
- 1/2 c. sliced almonds
Preparation
Step 1
Preheat oven to 325. Whisk first 3 ingredients in med. bowl to blend.
Using electric mixer, beat butter and sugar in another med. bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips & almonds (dough will be thick).
Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12" square. Pierce all over w/fork at 1" intervals.
Bake until edges are lightly browned and beginning to crisp, 45-50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool).
Can be made 5 days ahead. Store in airtight container at room temperature.