Blackberry-Almond Shortbread Squares

• 10 tablespoons unsalted butter, softened, plus more for pan (1 1/4 sticks)
• 1 34 cups all-purpose flour, plus more for dusting
• 12 cup whole blanched almond (can use up to 2/3 cup)
• 12 teaspoon salt
• 12 teaspoon ground cinnamon
• 34 cup plus 2 tablespoons confectioners' sugar, plus more for dusting
• 14 teaspoon almond extract
• 4 cups blackberries
• 1 orange zest, freshly grated

1. Preheat oven to 350 degrees.
2. Butter a 9-by-13-inch baking pan.
3. Line with parchment; butter lining.
4. Dust with flour; tap out excess.
5. Arrange nuts in a single layer on a rimmed baking sheet.
6. Bake until golden, 15 minutes; let cool.
7. Grind in a food processor until fine.
8. Whisk together flour, nuts, salt and cinnamon in a medium bowl; set aside.
9. Put 3/4 cup plus 1 tablespoon sugar and the butter in the bowl of an electric mixer fitted with the paddle attachment; mix until pale and fluffy, about 3 minutes.
10. Mix in almond extract.
11. Add flour mixture in 2 batches; mix until a crumbly dough forms.
12. Press all but 1 cup dough onto bottom of pan.
13. Toss berries with zest; scatter over dough.
14. Sprinkle with remaining tablespoon sugar; crumble reserved dough on top.
15. Bake until golden, about 30-40 minutes.
16. Let cool completely on a wire rack.
17. Cut into 12 squares; dust with sugar.

unsalted butter, flour, blanched almond, salt, ground cinnamon, sugar, almond, blackberries, orange zest

Taken from www.food.com/recipe/blackberry-almond-shortbread-squares-511378 (may not work)