Ingredients
1/4 cup butter, softened1 cup packed brown sugar1/2 cup brewed espresso1 large egg1-1/2 cups self-rising flour1/2 teaspoon ground cinnamon3/4 cup chopped slivered almonds, toastedGLAZE:1-1/2 cups confectioners’ sugar3 tablespoons water3/4 teaspoon almond extract1/4 cup slivered almonds, toasted
Preparation
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 15x10x1-in. baking pan. Bake at 350° until lightly browned, 18-22 minutes.
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.
