Blackberry-Almond Shortbread Squares

  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)

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