Blackberry-Almond Shortbread Squares

• 10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for the pan
• 1 3/4 cups all-purpose flour, plus more for dusting
• 1/2 cup whole blanched almonds (2 ounces)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup plus 2 tablespoons confectioners sugar, plus more for dusting
• 1/4 teaspoon pure almond extract
• 1 pound blackberries (about 4 cups)
• Freshly grated zest of 1 orange

1. Preheat the oven to 350F.
2. Butter a 9 x 13-inch baking pan.
3. Line with parchment; butter the lining.
4. Dust with flour; tap out excess.
5. Arrange the 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 the 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 the almond extract.
11. Add the flour mixture in 2 batches; mix until a crumbly dough forms.
12. Press all but 1 cup dough onto the bottom of the pan.
13. Toss the berries with the zest; scatter over the dough.
14. Sprinkle with the remaining tablespoon sugar; crumble the reserved dough on top.
15. Bake until golden, about 30 minutes.
16. Let cool on a wire rack.
17. Cut into 12 squares; dust with sugar.

unsalted butter, flour, whole blanched almonds, salt, ground cinnamon, confectioners sugar, almond, blackberries, orange

Taken from www.epicurious.com/recipes/food/views/blackberry-almond-shortbread-squares-393189 (may not work)