| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Bars, And, Squares | 27 | Servings | |
INGREDIENTS
| 1 | tb | Instant espresso-coffee powder |
| 1 1/3 | c | Flour |
| 1/2 | c | Sugar |
| 1/2 | c | Butter; softened |
| 1 | ts | Baking powder |
| 1 | ts | Almond extract |
| 1 | Egg | |
| 1 | c | Walnuts; coarsely chopped |
| 1/2 | pk | (6 oz) semisweet chocolate pieces; (1/2 cup) |
INSTRUCTIONS
Preheat oven to 350°. In large bowl, stir espresso powder and 1 tablespoon water until coffee dissolves. Add flour, sugar, butter, baking powder, almond extract, and egg; with mixer at low speed, beat ingredients until blended, occasionally scraping bowl with rubber spatula. Stir in walnuts. Spread dough in ungreased 9 x 9 inch baking dish. Bake 20 to 25 minutes, until toothpick inserted comes out clean. Remove pan from oven to wire rack. Immediately sprinkle chocolate pieces over hot cookie; let stand 5 minutes. Evenly spread melted chocolate over top of cookie. Cool in pan on wire rack until chocolate is firm. When cold, cut into 3 strips, then cut each strip crosswise into 9 bars. (abt 110 calories each) Recipe by: Tootie's Special Recipe Collection Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on 7 De, c 1997
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