2 teaspoons almond extract
1/2 teaspoon celery seed
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1 egg, beaten
3 cups all-purpose flour
1 1/2 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pan cookies.
In a small bowl, combine almond extract with celery seed, strong brewed coffee, and vanilla extract. Beat well with an electric mixer or by hand until well blended. Cut 2 tablespoons of the bean mixture into 6 3/4 inch squares. Place sealing edges of squares on the cookie sheet.
In a medium bowl, mix flour and milk. Stir into the almond mixture. Drop 1 to 2 tablespoons of flour mixture onto cookie squares. Drop remaining flour mixture onto the filling from a spoon. Place the cookies on the baking sheet.
Bake for 8 to 10 minutes in the preheated oven, or until a toothpick inserted into the center of each piece of cake comes out clean. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.