Blackberry-Almond Shortbread

By á-43349

Ingredients

• 10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for 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)
• 1 orange zest, freshly grated

Details

Preparation time 15mins
Cooking time 60mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees.
Butter a 9-by-13-inch baking pan.
Line with parchment; butter lining.
Dust with flour; tap out excess.
Arrange 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 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 almond extract.
Add flour mixture in 2 batches; mix until a crumbly dough forms.

Press all but 1 cup dough onto bottom of pan.
Toss berries with zest; scatter over dough.
Sprinkle with remaining tablespoon sugar; crumble reserved dough on top. Bake until golden, about 30 minutes.
Let cool on a wire rack.
Cut into 12 squares; dust with sugar.