Tuesday, December 15, 2009
1 cup 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 tablespoons
1/3 cup honey
1/3 cup heavy whipping cream
12 ounces sliced almonds
1/2 cup raisins, finely chopped
1/2 cup dried apricots, finely chopped
1/2 cup dries cherries, finely chopped
Preheat oven to 375 F.
In a large bowl, cream 1 cup 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 inch parchment paper. with a floured rolling pin, roll dough to same size as parchment paper. 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 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 inch squares. Cool completely.
YIELD: make 35 bars