- 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
- calories 256
- caloriesfromfat 57 %
- protein 3.2 g
- fat 16 g
- satfat 7.2 g
- carbohydrate 27 g
- fiber 0.9 g
- sodium 59 mg
- cholesterol 42 mg
How to Make It
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.
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.
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.
Note: Nutritional analysis is per bar.