These are hard, crispy bars that end up tasting like toffee. I used slivered almonds instead of sliced and I think it would be better with sliced. I used a pizza cutter to slice the bars and it worked perfectly. I just realized that I forgot the extra 2 tbsp of butter-guess I'll have to make them again!
Bon Appetit, February 2009
Makes 48 Bars
2 c. all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 c. (2 sticks) plus 2 tbsp unsalted butter, room temperature
1 1/4 c. (firmly packed) dark brown sugar
2 tbsp instant espresso powder
1/2 tsp almond extract
1 c. semisweet chocolate chips
1/2 c. sliced almonds
Preheat oven to 325. Whisk first 3 ingredients in medium bowl to blend.
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 2 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).
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.
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.
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