Florentine Bars - Candy Martin 07-10-10

Candy Martin’s FLORENTINE BARS

1 cup salted butter, room temperature
1 ¾ cups sugar
1 egg plus 1 egg yolk
2 ½ cups cake flour

½ cup plus 6 tablespoons unsalted butter
1/3 cup honey
1/3 cup heavy whipping cream
12 ounces sliced almonds
½ cup raisins, finely chopped
½ cup tart dried apricots, finely chopped
½ cup tart dried cherries, finely chopped

1. Preheat oven to 375’. Cream salted butter and ½ cup sugar until light and fluffy.
2. Add egg and yolk, beat.
3. Add flour, mix well. Dough will be soft.
4. Cut parchment paper to fit bottom of jelly roll pan. Roll dough to size of parchment paper. Transfer paper and dough to jelly roll pan.
5. Bake 12 minutes until golden brown; remove to cool, leaving oven on.

6. In a medium saucepan over medium heat put unsalted butter, 1 ¼ cups sugar, honey and cream. Cook, stirring frequently until mixture reaches 250’ on candy thermometer.
7. Remove pan from heat and stir in almonds, raisins, apricots and cherries.
8. Spread warm topping over shortbread.
9. Bake until top is caramelized and lightly browned (about 10 minutes).
10. Cool and cut into bars.

Notes: We cut the bars into 48 pieces (6x8 on the jelly roll pan.) The fruit and nuts may be purchased at Trader Joes, Henrys, or Whole Foods. Costco carries the fruit. Dried fruit can be chopped by pulsing in a food processor.