Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***COOKIE BASE***
   1 1/2  cups          firmly-packed brown sugar
     2/3  cup           crisco shortening
   2      tablespoons   instant espresso
                        OR coffee powder -- (not granules)
   1      tablespoon    cold coffee
   1      teaspoon      vanilla
     1/2  teaspoon      almond extract
   2                    eggs
     1/2  cup           all-purpose flour
     1/3  cup           unsweetened baking cocoa
     1/2  teaspoon      salt
     1/4  teaspoon      baking soda
   1      cup           miniature semi-sweet
                        = chocolate chips
   1      cup           slivered almonds -- toasted
                        = and coarsely chopped
                        ***COFFEE GLAZE***
   1      cup           icing sugar
   1      tablespoon    cold coffee -- (1 to 2)
   1      tablespoon    coffee-flavored liqueur

Preparation:

1. Pre-heat oven to 350F (180C). Grease 13 x 9-inch pan (33 cm x 23 cm) with shortening. Place cooling rack on countertop. 2. For cookie base, combine brown sugar, shortening, coffee powder, coffee, vanilla and almond extract in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, cocoa, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips and almonds. Spread mixture evenly in prepared pan. 4. Bake at 350F (180C) for 30 to 35 minutes, or until set. DO NOT OVERBAKE. Cool completely in pan on wire rack. Cut into 2 x 1-1/2 inch bars. 5. For glaze, combine icing sugar, 1 tablespoon (15 mL) coffee and coffee liqueur in small bowl. Stir until well blended. Add additional coffee if mixture is too thick to drizzle. Drizzle over cooled cookie bars. 3 dozen bars