- 48
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
- 1 1/4 cups (firmly packed) dark brown sugar
- 2 tablespoons instant espresso powder
- 1/2 teaspoon almond extract
- 1 cup semisweet chocolate chips
- 1/2 cup sliced almonds
Preparation
Step 1
Preheat oven to 325°F. Whisk first 3
ingredients in medium bowl to blend.
Using electric mixer, beat butter
and sugar in another medium 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 and almonds (dough will be thick).
Turn dough out onto ungreased
rimmed baking sheet. Using hands, press
dough into 12-inch square. Pierce all over
with fork at 1-inch intervals.
Bake until edges are lightly browned
and beginning to crisp, 45 to 50 minutes.
Cool on sheet 1 minute. Cut into 48 bars.
Immediately transfer to rack; cool (bars
will crisp as they cool). DO AHEAD: Can
be made 5 days ahead. Store in airtight
container at room temperature.