Espresso a n d chocolate morsel brownie pie with toasted almonds

1/2 cup slivered almonds
1 cup all purpose flour, spoon into cup and leveled off
1/4 cup instant espresso powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 Tablespoons (1/2cup) unsalted butter, softened
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon bvanilla extract
1/2 teaspoon almond extract
1 cup dark or semisweet chocolate morsels

Oven should be heated to 350 degrees. A 9 inch glass pie plate should be buttered.

In small baking pan, put almonds . These should be baked for 10-12 minutes , while you heat the oven, once stirring until lightly browned. Tip them out of pan and allow to cool. Chop coarsely.

Flour, espresso powder, baking soda, and salt should be whisked itogether in medium bowl.

In an electric mixture in a large bowl at medium speed  the butter should be mixed until. Creamy.

Scrape sides after you beat in sugars until creamy. Then until blended beat in eggs  then the extracts should be beaten into the batter and the batter might look a little bit curdled.

All at once add thre flour mixture  while mixing on low speed until almost blended. With a rubber spatula, by hand the chocolate morsels should be folded in along with toasted almonds. When finished folding chocolate and almond pieces in, this should be poured into prepared pie plate and the top should be smoothed.

This pie should bake for 20-22 minutes until it just becomes springy when you touch it. Do not completely bake this. Under bake it a little. Then put on wire rack to cool a few minutes. Serve warm averages around 6 servings

This is a recioe I rewrote directions from a GREAT COOK AND BAKER Miriam. Rubin of the Pittsburgh Post Gazette