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Leigh Beisch Photo by: Leigh Beisch

Florentine Bars

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

Sunset DECEMBER 2006

  • Yield: Makes 35 bars


  • 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


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.

Note: Nutritional analysis is per bar.

Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 57%
  • Protein: 3.2g
  • Fat: 16g
  • Saturated fat: 7.2g
  • Carbohydrate: 27g
  • Fiber: 0.9g
  • Sodium: 59mg
  • Cholesterol: 42mg

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Florentine Bars Recipe