|Butter/Margarine||1 Cup (16 tbs)|
|Instant coffee powder||2 Tablespoon|
|Almond extract||1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
|Sifted regular all purpose flour||2 Cup (32 tbs)|
|Semisweet chocolate pieces||6 Ounce (1 package, 1 cup)|
|Almonds||1⁄2 Cup (8 tbs), coarsely chopped|
1. Start heating oven to 375Â°F.
2. Blend butter with instant coffee powder, salt, almond and vanilla extract. Gradually beat in sugar, then flour; add chocolate pieces. Spread in ungreased 15 1/2-by-10 1/2-by-l-inch jelly-roll pan. Sprinkle almonds over top; press them in.
3. Bake 20 to 22 minutes.
4. Cool in pan, then break into irregular pieces. Makes 134 pounds.