Florentine Bar Cookie Recipe
By Jill Richardson (inspired by Sunset Magazine)
This Florentine bar cookie recipe is not just fantastic tasting it is a jewel box to look at. It has it all, a perfect balance, rich buttery shortbread crust with sweet and tart dried fruit and almonds on top. I only make it once a year and no matter how busy have not missed a year since I discovered this recipe. They are always on my cookie plates I give to neighbors and friends at the holiday.
Ingredients
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
Preparation
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.
This bar cookie is not just fantastic tasting it is a jewel box to look at. It has it all, a perfect balance, rich buttery shortbread crust with sweet and tart dried fruit and almonds on top. I only make it once a year and no matter how busy have not missed a year since I discovered this recipe. They are always on my cookie plates I give to neighbors and friends at the holiday.