Coffee Spice Everything Nice Toffee Bars

2 sticks (1 cups) butter1 cup brown sugar1 egg yolk2 1/2 teaspoons vanilla extract, divided2 cups all-purpose flour 1/4 teaspoon salt8 ounces bittersweet chocolate 3/4 cup almonds, chopped2 teaspoons instant coffee1 teaspoon Saigon cinnamon (see note)Heat oven to 350 degrees. In a large bowl, cream butter and sugar; add egg yolk and 1 1/2 teaspoons vanilla. Blend in flour and salt until just mixed. Spread into 10-by-15-inch jelly roll pan and bake 20 minutes or until lightly browned. Remove from oven; set aside. Lightly toast almonds on cookie sheet, about 8 minutes. Remove from oven.In small bowl, break chocolate into chunks (chips may be used instead) and melt, following package directions. Add 1 teaspoon vanilla, coffee and cinnamon, and stir until smooth. Immediately spread over crust evenly with a spatula. Sprinkle with nuts. Cool completely. Cut as desired using a sharp knife.Makes about six dozen.Cook's notes: Saigon cinnamon has a strong flavor; if using regular cinnamon use 1/2-1 teaspoon extra, as desired. A 9-by-13-inch pan may be used; bake 25-30 minutes.Nutrition values per cookie: 70 calories, 4 g fat (2 g saturated), 8 g carbohydrates, 0 fiber, 1 g protein, 10 mg cholesterol, 10 mg sodium.Jennifer Heintz, Hainsville