The coffee and toffee flavors of this crunchy dessert are heightened by the dark brown sugar and espresso powder. This version is an adaptation of Leah Reichs recipe, which was a variation on her grandmothers recipe.
Recipe information
Yield
Makes 48
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Whisk first 3 ingredients in medium bowl to blend.
Step 2
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).
Step 3
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.
Step 4
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.
