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
- Preheat the oven to 350F.
- Butter a 9 x 13-inch baking pan.
- Line with parchment; butter the lining.
- Dust with flour; tap out excess.
- Arrange the nuts in a single layer on a rimmed baking sheet.
- Bake until golden, 15 minutes; let cool.
- Grind in a food processor until fine.
- Whisk together the flour, nuts, salt, and cinnamon in a medium bowl; set aside.
- 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.
- Mix in the almond extract.
- Add the flour mixture in 2 batches; mix until a crumbly dough forms.
- Press all but 1 cup dough onto the bottom of the pan.
- Toss the berries with the zest; scatter over the dough.
- Sprinkle with the remaining tablespoon sugar; crumble the reserved dough on top.
- Bake until golden, about 30 minutes.
- Let cool on a wire rack.
- 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)