Coffee toffee

Ingredient
  • 2 1/4 c. flour
  • 1/4 tsp. salt
  • 1 c. brown sugar
  • 1-2 tbsp. instant coffee
  • 1 c. semi-sweet chocolate bits
  • 1/2 c. chopped nuts
  • 1/2 tsp. baking powder
  • 1 c. butter
  • 1 tsp. almond extract

Method
Sift flour with baking powder and salt. Cream butter. Gradually add brown sugar, creaming well. Blend in almond extract and instant coffee. Add dry ingredients gradually; blend thoroughly. Stir in chocolate morsels and nuts. Press dough into well greased 15 x 10 x 1 inch jelly roll pan.
Bake at 350 degrees for 20-25 minutes. If desired, frost while warm. Cut into bars or squares.

ALMOND GLAZE:

Combine 1 tablespoon soft butter, 3/4 cup sifted confectioners sugar, and 1/8teaspoon almond extract. Add 1-2 tablespoons milk until of spreading consistency.