| 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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