Anticiplate

A baker, I am not.

But, these looked too good to resist after reading Orangette’s Molly Wizenberg’s article in Bon Appetit this month. She bribed her friend for her secret recipe by promising her that it would be published in Bon Appetit. Smart girl!

I am getting back into my life routine after our travels to Amsterdam.

However, I don’t know why I refuse to learn that I will always be sore the first week back to work, regardless of how much I prepare my body. My

thighs are destroyed, and it is difficult for me to sit down on the toilet. But, the most important part of me coming back is getting back in my

kitchen. Tonight, I am having a dinner party for our friends Rob and Dane that we have not seen since we have gotten back. These little bars will

be our sweet end to the long work week.

Thanks Molly for this delicious recipe!

Makes 35 bars

Prep time: 15 minutes

Cook time: 25 minutes

*This is the original recipe that Molly originally used after Bon Appetit admitted that they revised the recipe incorrectly. Enjoy!

(Adapted from Leah Reich and her grandmother, Mamie Chaiffetz)

2 cups unbleached all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
8 oz. (2 sticks) unsalted butter, softened
1/2 cup tightly packed light brown sugar
1/2 cup tightly packed dark muscovado sugar (unrefined brown sugar)
1/2 tsp. almond extract
2 Tbsp. instant espresso or instant coffee
1/2 cup sliced almonds
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking powder, and salt. In another medium bowl, cream the butter and sugars with an electric mixer, beating until light and fluffy, about 2 minutes. Add the almond extract and instant espresso, and beat 1 minute more. Using a wooden spoon, stir in the flour mixture in three doses, mixing until just absorbed. Stir in the almonds and chocolate chips. The dough will be thick. Turn the dough out onto an ungreased (approximately 12-inch x 17-inch) rimmed baking sheet. Using your hands, press the dough evenly into a 12-inch by 12-inch square. Bake for about 25 minutes, or until the edges are browned and the top looks set. Cool in the pan for 1 minute; then, while still hot, cut into 24 (2-inch by 3-inch) bars. Transfer immediately to wire rack to cool completely. Bars will crisp as they cool.

Note: Bars will keep, sealed in an airtight container at room temperature, for up to 5 days. Their flavor improves with time.