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Florentine Bars

Prep and Cook Time: 50 minutes, plus cooling time.

Florentine Bars




Leigh Beisch
 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
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
4

Note: Nutritional analysis is per bar.

Nutrition Facts

Amount Per Serving
Calories 256Calories from Fat 57
% Daily Value *
Total Fat 16g25%

Saturated Fat 7.2g36%
Cholesterol 42mg15%
Sodium 59mg3%
Total Carbohydrate 27g9%

Dietary Fiber 0.9g4%
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.