1 c. soft butter
1 c. packed brown sugar
1 egg yolk
2 tsp. instant coffee powder
1 tsp. almond extract
1/2 tsp. vanilla
2 c. all-purpose flour
1/4 tsp. salt
1 (6 oz.) pkg. chocolate chips
1/4 c. coarsely chopped almonds

Cream butter and sugar in a large bowl. Beat in egg yolk, coffee, almond and vanilla extracts.

Combine flour and all salt. Gradually beat flour into butter mixture. Stir in chocolate chips and then press dough into ungreased 15x10 inch jelly roll pan.

Sprinkle almonds evenly over the top and then pat them into the dough. Bake at 350 for 25 minutes. Let cool on a wire rack and then break into pieces.