Serves: 96 bars
1lb. butter DIVIDE RECIPE BY 3
2lb. 2oz. sugar FOR 1 PAN
1lb. corn syrup =32 BARS
1 1\2lb. cream
3lb. sliced almonds
*see recipe for Sweet Dough
Roll sweet dough out to about 1/4 "and the size of your pan. Roll the dough up onto your pin and unroll onto the pan making sure there are no holes and the dough goes right to the edge of the pan but not up the sides. Bake at 350 until lightly golden, about 10 min. When cool fill all cracks and gaps with spare dough...this is very important as the florentines will stick to the pan if juices get through.
Bring first four ingredients to a boil, add almonds and raisins, bring back to a boil. Remove from heat.
Divide between 3 pans (cookie sheets) lined with BAKED sweet dough.
Bake in a 350 degree oven until very golden, about 35-40 min. Don't under bake as they won't be crispy.
When cold, cut into desired sized bars, we cut them into 32. Dip in chocolate and eat, eat, eat.