54 graham crackers, crushed
1 cup white sugar
2 eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/8 teaspoon instant espresso powder
1 teaspoon vanilla extract
Preheat oven to 300 degrees F (150 degrees C).
Spread graham crackers evenly on 1 cup cookie sheet. Bake 8 hours or overnight in the preheated oven. Cool slightly; remove from cookie sheet, seal and press on outside of cookie sheet, or press the core from cookie onto the side of the cookie sheet (use a fork to help remove it).
In a mixing bowl, beat eggs until pale. Stir in sugar and salt mixture. Add dry mix, almond extract, espresso powder, vanilla and baking soda. Cut into 1/2 inch cubes; place clumped ingredients in bottom of greased 9x13 inch baking pan. Pour about 1/4 cup of graham cracker mixture into center of each cookie.
Bake at 300 degrees F (150 degrees C) for 7 to 9 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.