Florentine Bars (printer friendly) 1 C salted butter1 ¾ C sugar 1 egg plus one egg yolk 2 ½ C flour ½ C plus 6 Tbsp. unsalted butter ½ C honey ½ C cream 12 oz. sliced almonds ½ raisins, finely chopped ½ C tart dried apricots finely chopped ½ C tart dried cherries, finely chopped 1. Preheat oven to 375 degrees. 2. In large bowl, cream salted butter with ½ C 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 x 11” parchment paper and roll dough to same size. Trim any overhang then transfer dough (on parchment) to a large rimmed baking pan. Bake until golden brown, about 12 minutes. Remove from oven and set aside. 3. In a medium saucepan over medium heat, stir together unsalted butter, remaining 1 ¼ Cups sugar, honey and cream. Cook mixture, stirring frequently until it registers 250 degrees on a candy thermometer. Remover pan from heat and stir in almonds, raisins, apricots, and cherries. 4. Using a spatula, gently spread warm topping over shortbread. Bake until topping is caramelized and almonds are lightly browned, about 10 minutes. Remover from oven: while still warm, cut into 2 inch squares. |