Cream 1 cup soft butter, add 1 cup firmly packed brown sugar. Cream well. Blend 1 teaspoon almond extract, 1 to 2 tablespoons instant coffee, 1/2 teaspoon baking powder and 1/4 teaspoon salt. Add 2 to 2 1/2 cups flour to form a stiff dough. Stir in 1 cup chocolate semi-sweet morsels and 1/2 cup chopped almonds. Press into well-greased 15x10x1 inch jelly roll pan. Bake at 350 degrees for 20 to 25 minutes.

Frost while warm and cut into bars.

ALMOND GLAZE:

Combine 1 tablespoon soft butter, 3/4 cup sifted powdered sugar and 1/8 teaspoon almond extract. Add 1-2 tablespoons milk until of spreading consistency. 3 dozen bars.