Blackberry-Almond Shortbread Squares

“Blackberries on a quick short-bread crust and crumbly topping. Can substitute raspberries. Martha Stewart.”
READY IN:
45mins
YIELD:
12 squares
UNITS:
US

Ingredients Nutrition

Directions

  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.
  2. 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.
  3. 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 30-40 minutes. Let cool completely on a wire rack. Cut into 12 squares; dust with sugar.

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