r i p e

Florentine Bars    (printer friendly)

Florentine Bars1 C salted butter
1 C sugar
1 egg plus one egg yolk
2 C flour
C plus 6 Tbsp. unsalted butter
C honey
C cream
12 oz. sliced almonds
raisins, finely chopped
C tart dried apricots finely chopped
C tart dried cherries, finely chopped

1. Preheat oven to 375 degrees.

2. In large bowl, cream salted butter with 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 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.