| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 36 | Bars | |
INGREDIENTS
| 1 | c | Butter; softened |
| 1 | c | Brown sugar; firmly packed |
| 1 | ts | Almond extract |
| 2 | tb | Instant coffee powder |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 2 | c | All-purpose flour up to 2 1/4 c |
| 1 | c | Semi-sweet chocolate chips |
| 1/2 | c | Blanched almonds; chopped |
| 1 | tb | Butter; softened |
| 3/4 | c | Confectioner's sugar |
| 1/8 | ts | Almond extract |
| 1 | To 2 tbs milk |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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