florentine bars | Masako and Spam Musubi

My bud, Chef Cathy Thomas of Orange County, CA (link here), had posted on her website a marvelous, yummy looking dessert called “Florentine Bars”. They are a creation of one of her culinary associates, Chef Wonyee Tom, who serves them up by the dozens at her establishment in Huntington Beach, CA called “Tomgirl Baking Co.”

The topping of dried cranberries and apricots plus sliced almonds in a cream and honey based homemade caramel mixture rests upon a wonderful buttery crust… and like all of Chef Cathy’s recipes, the recipe was detailed and easy to follow.

Even I could follow them!

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To make these, the ingredients are listed below but if you home chefs want to throw together this easy recipe, I’d encourage you to visit her webpage; there’s even a video! (You know how men are visually minded.)

Video link: http://cathythomascooks.com/2016/02/01/tomgirl-baking-companys-florentine-bar-cookies-are-unsurpassed/

The ingredients are:

Sweet dough crust:
1 stick (4 ounces) butter, room temperature
1/2 cup (3 ounces) granulated sugar
1 large egg
1-1/3 cups plus 2 tablespoons (7 1/2 ounces) all-purpose flour
All-purpose flour for dusting parchment paper

Topping:
1-1/2 cups (5 ounces) sliced almonds (not toasted)
1/3 cup (1 ounce) diced dried apricots
1 cup (2 ounces) coarsely chopped dried cranberries
1/4 cup (1 ounce) all-purpose flour
3-1/2 ounces (7 tablespoons) butter, room temperature
3/4 cup (5 ounces) granulated sugar
3 tablespoons (1 1/2 ounces) honey
1/4 cup (2 ounces) heavy whipping cream
Nonstick spray

Here are some steps I managed to take cellphone pics of:

florentine1 — Dried cranberries and apricots with sliced almonds.

florentine2 — Softened unsalted butter and sugar ready for the mixer and before egg and flour. When I add the flour, I set the mixer on the lowest speed briefly until most of the flour is under control. Otherwise, you will have a plume of flour dust.

florentine10 — Dough in general shape of pan and before rolling out. I crease my parchment paper to mark the pan dimensions; it helps me roll it out.

florentine99 — Making the caramel mixture. You should smell the aroma! By the way, Chef Tom recommends using a stainless steel utensil to stir but I don’t have one that’ll work. I’m assuming the wooden spoon may give off infused flavors from dishes past?

florentine8 — Mix in the dried fruits and nuts off heat. It does set up very quickly so move fast!

florentine4a — I slice mine up into triangles when there’s still a smidge of warmth left. (ps I also cut off maybe 1/4″ off the sides for presentation… It may be the best part!)

Voila! Great with coffee…or anytime!

And as testament to the deliciousness, I had made it for the teachers and staff appreciation luncheon last Friday – and they asked my daughter for the recipe!