Directions

• 1

  Combine flour, baking powder, cardamom, and salt. Set aside. 

• 2

  Combine milk and instant coffee in saucepan, and heat at a medium-low setting. Stir until coffee dissolves and remove from heat. 

• 3

  In a large bowl, cream the butter or margarine with white sugar and 1 cup confectioners' sugar. Beat in egg, and then beat in the coffee mixture. Gradually blend in the mixture of dry ingredients, and fold in the almonds.

• 4

  Spread dough evenly in a 9 x 13-inch baking pan. Bake for 18-20 minutes at 350 degrees Fahrenheit, or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

• 5

  Make Frosting: Put 1 cup of the confectioners' sugar in a mixing bowl. Beat in the evaporated milk and vanilla extract. Gradually beat in remaining 2 cups of confectioners' sugar. Continue beating until of desired consistency. If consistency is too thick, add a little more milk; if it is too thin, add more powdered sugar.

• 6

  Frost the bars with the icing.

• 7

  Cut into large or small bars.