Espresso Almond Strips
- 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)
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
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
