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Florentine Bars

Leigh Beisch
Yield Makes 35 bars
Prep and Cook Time: 50 minutes, plus cooling time.


  • 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

Nutrition Information

  • 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

  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.

  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.

  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.

  4. Note: Nutritional analysis is per bar.