- 1 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 3 cups all-purpose flour
- 2 cups sugar
- 1-1/4 cups heavy whipping cream
- 3/4 cup butter, cubed
- 2/3 cup honey
- 4 cups sliced almonds
- 1-1/2 cups red and/or green candied cherries
- 3/4 cup dried currants
- 1-1/4 pounds white candy coating, coarsely chopped
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour and mix well. Refrigerate for 30 minutes or until easy to handle.
- Roll dough into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 7-9 minutes or until lightly browned.
- Meanwhile, in a large heavy saucepan, combine the sugar, cream, butter and honey. Cook, stirring occasionally, until a candy thermometer reads 246° (firm-ball stage). Remove from the heat; stir in the almonds, cherries and currants. Spread evenly into crust.
- Bake for 18-22 minutes or just until filling is set. Cool completely on a wire rack. Refrigerate overnight.
- Remove florentine from pan. With a sharp knife, trim edges of crust; discard the trim. Cut lengthwise into six strips; cut each strip into 16 triangles.
- In a microwave-safe bowl, melt candy coating; stir until smooth. Dip the short side of each triangle into candy coating; place on waxed paper. Drizzle with additional candy coating. Let stand until set. Cover and store in the refrigerator. Yield: 8 dozen.
Reviews for Florentine Cookie Bars
"I really struggled with these cookies. First, there is too much filling for the size of the pan. It all bubbled over and made a huge mess in the bottom of my oven. Second, after chilling they are impossible to cut and end up breaking into brittle pieces instead of neat little triangles."