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1 C salted butter
1 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.