Florentine Bars

Ingredients

• 12 ounces almonds sliced
• 2.5 cups cake flour 
• 0.5 cup cherries dried finely chopped
• 0.5 cup apricot dried finely chopped (we prefer Blenheim)
• 1  egg yolk 
• 0.3 cup cup heavy whipping cream 
• 0.3 cup honey 
• 0.5 cup raisins finely chopped
• 1 cup butter salted at room temperature
• 1.8 cups sugar 
• 0.5 cup butter unsalted

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• baking pan
• spatula
• rolling pin
• candy thermometer

Directions

1. Preheat oven to 37
2. In a large bowl, cream salted butter with 1/2 cup sugar until light and fluffy.
3. Add egg and egg yolk and beat to combine. Gradually add flour and mix well (dough will be very soft).
4. 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.
5. Bake until golden brown, about 12 minutes.
6. Remove from oven (leave oven on) and set aside.
7. 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.
8. Remove pan from heat and stir in almonds, raisins, apricots, and cherries.
9. Using a spatula, gently spread warm topping over shortbread.
10. Bake until topping is caramelized and almonds are lightly browned, about 10 minutes.
11. Remove from oven; while still warm, cut into 2-in. squares. Cool completely.