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Bringing Home the Bakin'

bake my cake and eat it, too

Mmmmm, so good!  These cookies had that wonderfully, crumbly, sandy texture that I love, as well a smooth, somewhat-subtle coffee flavor.  Dotted with chocolate chips, and slivered almonds, these cookies are delicious, not to mention incredibly easy.

Coffee Crunch Bars – Molly Wizenberg

INGREDIENTS

  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
  • 1 1/4 cups (firmly packed) dark brown sugar
  • 2 tablespoons instant espresso powder
  • 1/2 teaspoon almond extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup sliced almonds

PREPARATION

  • Preheat oven to 325°F. 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 3 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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