Coffee Crunch Bars, Gluten-Free and Egg Free

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!