Almond Espresso Bars Recipe
Almond Espresso Bars Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
If you like coffee, you'll love these mocha morsels dressed up with toasted almonds. Save a few bars for afternoon snacktime or even breakfast, too. —Taire Van Scoy, Brunswick, Maryland
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup brewed espresso
  • 1 large egg
  • 1-1/2 cups self-rising flour
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup chopped slivered almonds, toasted
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons water
  • 3/4 teaspoon almond extract
  • 1/4 cup slivered almonds, toasted

Directions

In a large bowl, cream the butter, brown sugar and espresso until blended. Beat in egg. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Stir in chopped almonds.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned.
In a small bowl, combine the confectioners' sugar, water and extract until smooth; spread over warm bars. Sprinkle with slivered almonds. Cool on a wire rack. Cut into bars. Yield: 4 dozen.
Editor's Note: As a substitute for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.
Originally published as Almond Espresso Bars in Country Woman Christmas Annual 2009, p67

Nutritional Facts

1 bar: 68 calories, 2g fat (1g saturated fat), 7mg cholesterol, 55mg sodium, 11g carbohydrate (8g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup brewed espresso
  • 1 large egg
  • 1-1/2 cups self-rising flour
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup chopped slivered almonds, toasted
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons water
  • 3/4 teaspoon almond extract
  • 1/4 cup slivered almonds, toasted
  1. In a large bowl, cream the butter, brown sugar and espresso until blended. Beat in egg. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Stir in chopped almonds.
  2. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned.
  3. In a small bowl, combine the confectioners' sugar, water and extract until smooth; spread over warm bars. Sprinkle with slivered almonds. Cool on a wire rack. Cut into bars. Yield: 4 dozen.
Editor's Note: As a substitute for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.
Originally published as Almond Espresso Bars in Country Woman Christmas Annual 2009, p67

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