Preheat oven to 350 degrees. Butter a 9 X 13 inch baking pan and line with parchment paper so that it overhangs on all sides. Butter parchment. Whisk together flour, baking powder, and baking soda.
Melt butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 tablespoon salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. Pour batter into pan, and sprinkle with almonds. Bake 27-30 minutes depending on how chewy you like your blondies. A shorter baking time results in a chewier blondie. Let cool compeltley.
To make the glaze: Whish together butter and whiskey. Gradually whish in confectioners' sugar until glaze is thich but pourable. You may not need all the sugar. Using a spoon or a pastry bag with a small round tip, drizzle glaze over the blondies. LEt glaze dry 1 hour. Cut blongies into 2-inch squares. Blondies can be stored at room temperature for up to 2 days.
The ground coffee and almond topping can each be omitted if desired.