Espresso Almond Strips

1 tbsp. instant espresso-coffee powder
1-1/3 cups all-purpose flour
1/2 cup sugar
1/2 cup butter, softened
1 tsp. baking powder
1 tsp. almond extract
1 egg
1 cup walnuts, coarsely chopped
1/2 cup semisweet chocolate pieces

Directions:

Preheat oven to 350°F. 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 9x9-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.

User Reviews:

I had alot of trouble with this recipe - is the dough supposed to be quite dry? And after baking, despite the relatively large amounts of butter and sugar, the bars were quite dry and a rough texture.

Submitted by Holly Wilkins on December 09, 2000

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