http://artofglutenfreebaking.com
Art of Gluten-Free Baking
adapted from recipe by Molly Wizenberg from Bon Appetit
Ingredients
2 C Jeanne's Gluten-Free All-Purpose Flour Mix
1/2 tsp aluminum-free double-acting baking powder
1/4 tsp salt
1 C (2 sticks) plus 2 TBL unsalted butter, softened
1 1/4 C brown sugar, firmly packed
2 TBL instant espresso powder (or for decaf, decaf instant coffee powder)
1/2 tsp almond extract
1 C semi-sweet chocolate chips
1/2 cup sliced or chopped almonds (I like to lightly toast them)
Preheat oven to 325 degrees F
-in a small bowl, mix together flour, baking powder and salt, set aside
-in bowl of a mixer, beat butter until light and fluffy
-add sugar, continue to beat until fluffy
-add espresso or coffee powder, beat
-add almond extract, beat
-turn mixer down to low, add flour mixture 1 C at a time, mixing after each addition so the dry ingredients are absorbed before the next flour addition
-add chocolate chips and almonds
-at this point, I like to complete the mixing process with my hands until everything is combined
-turn out dough onto an ungreased cookie sheet
-shape dough with your hands into a 12 inch square and pierce all over with a fork at 1 inch intervals
-bake until the edges are lightly browned and look crisp--about 50 minutes
-remove from oven and cool on sheet for 1 minute
-cut into 42 to 48 bars
-move bars to a rack and cool completely
-store in airtight container at room temp for several days
Enjoy!