Florentine Bars

Name: Florentine Bars
Ingredients: 1 cup salted butter, at room temperature; 1 3/4 cups sugar; 1 egg plus one egg yolk; 2 1/2 cups cake flour; 1/2 cup plus 6 tbsp. unsalted butter; 1/3 cup honey; 1/3 cup heavy whipping cream; 12 ounces sliced almonds; 1/2 cup raisins, finely chopped; 1/2 cup tart dried apricots (we prefer Blenheim), finely chopped; 1/2 cup tart dried cherries, finely chopped

11 ingredients

4 steps

Ingredients

1 cup salted butter, at room temperature
1 3/4 cups sugar
1 egg plus one egg yolk
2 1/2 cups cake flour
1/2 cup plus 6 tbsp. unsalted butter
1/3 cup honey
1/3 cup heavy whipping cream
12 ounces sliced almonds
1/2 cup raisins, finely chopped
1/2 cup tart dried apricots (we prefer Blenheim), finely chopped
1/2 cup tart dried cherries, finely chopped

Directions

1

Preheat oven to 375°. In a large bowl, cream salted butter with 1/2 cup sugar until light and fluffy. Add egg and egg yolk and beat to combine. Gradually add flour and mix well (dough will be very soft). Transfer to a floured 16- by 11-in. parchment paper. With a floured rolling pin, roll dough to same size as parchment. Trim any overhang, then transfer dough (on parchment) to a large rimmed baking pan. Bake until golden brown, about 12 minutes. Remove from oven (leave oven on) and set aside.
2

In a medium saucepan over medium heat, stir together unsalted butter, remaining 1 1/4 cups sugar, honey, and cream. Cook mixture, stirring frequently, until it registers 250° on a candy thermometer. Remove pan from heat and stir in almonds, raisins, apricots, and cherries.
3

Using a spatula, gently spread warm topping over shortbread. Bake until topping is caramelized and almonds are lightly browned, about 10 minutes. Remove from oven; while still warm, cut into 2-in. squares. Cool completely.
4

Note: Nutritional analysis is per bar.