- 8 tablespoons unsalted butter - at room temperature
- ¼ cup granulated sugar
- ¼ teaspoon vanilla extract - I used Fiori di Sicilia for a citrus-vanilla flavor
- 1 large egg yolk
- 1 ¼ cups all purpose flour
To make the crust, preheat the oven to 375°F. Lightly grease a 9-by-13-inch pan or two 8-inch square pans; set aside.
Combine the butter, sugar, salt, and extract in the bowl of a stand mixer and beat until smooth. Beat in the egg yolk.
Add the flour and stir until a soft, consistent dough forms.
Press the dough in an even layer into the prepared pan(s). Prick the bottom of the crust with a fork and refrigerate for 30 minutes before baking.
Bake the crust for about 10 to 12 minutes, until it begins to take on a bit of color. Remove the crust from the oven and set aside. Lower the oven temperature to 325°F.
For the topping:- 2 tablespoons honey
- 3 tablespoons unsalted butter
- ⅔ cup granulated sugar
- ½ cup heavy cream
- 1 ¼ cups sliced almonds
- ⅔ cup chopped mixed dried fruit - a variety of fruits of many colors will be both delicious and pretty
- 1 tablespoon all purpose flour
To make the topping, bring the honey, butter, sugar, and cream to a boil in a small heavy saucepan over medium-high heat. Cook until lightly golden brown (about 240°F on a digital thermometer).
Remove the topping from the heat, then quickly stir in the almonds, chopped dried fruit, and flour.
Using a silicone spatula, evenly spread the topping over the partially baked crust.
Return the pan to the oven and bake the bars at 325°F until the nuts are toasted and the topping is bubbling, about 10 to 15 minutes. Allow the bars to cool completely before cutting them into squares, triangles, or rectangles.
- Yields: one 9-by-13-inch pan or two 8-inch square pans
- Preparation Time: 90 minutes (includes chilling time)