|Sifted flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|All spice||1 Teaspoon|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Instant coffee powder||2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Chopped hazelnuts/Walnuts||1 Cup (16 tbs)|
|Softened butter/Margarine||1⁄2 Cup (8 tbs)|
|Confectioner's sugar||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
In a medium bowl, combine 2 1/4 cups sifted flour and 1 teaspoon each salt, baking powder, allspice and cinnamon.
Beat 3 egg yolks with electric or rotary beater until thick and lemon colored.
Gradually beat in 1 1/2 cups firmly packed dark brown sugar.
Stir in half the flour mixture.
Dissolve 2 teaspoons powdered instant coffee in 1/2 cup water.
Add to batter and blend.
Add remaining flour and mix well.
Stir in 1 cup chopped hazelnuts (or walnuts).
Turn into a greased 15x10 x 1-inch jelly roll pan and bake 25 minutes at 375Â°.
Cool in pan then set on wire rack.
Spread with frosting.
Cream 1/2 cup softened butter or margarine with 2 cups confectioners sugar.
Add 1 egg white and 1 tea spoon vanilla extract and beat well with a wooden spoon until smooth and creamy.
Spread over cake in pan and cut into 1x2 -inch bars.