Coffee

Name: Coffee
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 1/2 cups all-purpose white flour; 1 1/2 tablespoons very finely ground espresso beans; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 1 1/2 cups (6 ounces) chopped pecans; 3/4 cup Bits of Brickle almond-crunch candy pieces (or 1/2 cup crushed butterscotch hard candy); 1 cup (2 sticks) unsalted butter (slightly softened); 2/3 cup packed light or dark brown sugar; 2 tablespoons light corn syrup; 1 tablespoon plus 1 teaspoon instant coffee powder or granules (dissolved in 1 tablespoon hot water); 2 teaspoons vanilla extract; 1/8 teaspoon almond extract; 1 2/3 cups powdered sugar (sifted after measuring); 1 tablespoon unsalted butter (slightly softened); 1 1/4 teaspoons instant coffee powder or granules (dissolved in 2 tablespoons hot water); 1/2 teaspoon vanilla extract; 2–3 drops almond extract

Texture-rich square coffee cookies with walnuts, crispy sugar crumble, and espresso frosting.

40 min

Medium

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Ingredients

all-purpose white flour 2 1/2 cups

very finely ground espresso beans 1 1/2 tablespoons

baking powder 1/2 teaspoon

salt 1/8 teaspoon

chopped pecans 1 1/2 cups (6 ounces)

Bits of Brickle almond-crunch candy pieces (or 1/2 cup crushed butterscotch hard candy) 3/4 cup

unsalted butter (slightly softened) 1 cup (2 sticks)

packed light or dark brown sugar 2/3 cup

light corn syrup 2 tablespoons

instant coffee powder or granules (dissolved in 1 tablespoon hot water) 1 tablespoon plus 1 teaspoon

vanilla extract 2 teaspoons

almond extract 1/8 teaspoon

powdered sugar (sifted after measuring) 1 2/3 cups

unsalted butter (slightly softened) 1 tablespoon

instant coffee powder or granules (dissolved in 2 tablespoons hot water) 1 1/4 teaspoons

vanilla extract 1/2 teaspoon

almond extract 2–3 drops

Instructions

Preheat and prepare pan

Preheat the oven to 325 degrees F. Generously grease a 9-by-13-inch baking pan or coat with nonstick spray.

Mix dry ingredients

In a medium bowl, thoroughly stir together the flour, ground espresso beans, baking powder, and salt; set aside.

Mix wet ingredients

In a large bowl, with an electric mixer on medium speed, beat together the butter, brown sugar, corn syrup, coffee mixture, vanilla, and almond extract until lightened and fluffy.

Combine and spread

Stir or beat in the flour mixture, then the pecans and candy, until evenly incorporated. Turn out the mixture into the pan, spreading to the edges. Place a sheet of wax paper over the layer, and press it out until flat and smooth on top. Peel off and discard the paper.

Bake

Bake in the middle of the oven for 23 to 27 minutes, or until just barely firm when pressed in the center and faintly darker at the edges; be careful not to overbake. Transfer to a wire rack and let stand until barely warm.

Make the icing

In a small bowl, vigorously stir together the powdered sugar, butter, coffee mixture, vanilla, and almond extract until well blended and smooth. Stir in enough warm water, a little at a time, to yield a slightly runny icing.

Ice the bars

Using a table knife, immediately spread the icing evenly over the bars; work quickly, as the icing firms rapidly. Let stand until completely cooled and the icing is completely set, about 1 hour.

Cut and store

Using a large, sharp knife, cut the slab into 24 bars; wipe the knife clean between cuts. Store in an airtight container for up to 1 week or freeze for up to 1 month.