Blackberry Almond Shortbread Squares
Makes 12 squares
- 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 (2 ounces) whole blanched almonds
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup plus 2 tablespoons confectioners’ sugar, plus more for dusting, sifted
- 1/4 teaspoon pure almond extract
- 1 pound blackberries (about 4 cups)
- zest of 1 orange, freshly grated
Preheat oven to 350° F. 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 the almonds in a food processor until fine.
Using a fine-mesh sieve, sift flour, salt and cinnamon into a medium bowl. Add the almonds, whisk until well combined; set aside.
Put 3/4 cup plus 1 tablespoon sifted confectioners’ sugar and the butter in the bowl of a stand 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 orange zest; scatter over dough. Sprinkle with remaining tablespoon of confectioners’ sugar; crumble reserved dough on top. Bake until golden, about 30 minutes. Let cool on wire rack. Cut into 12 squares; dust with confectioners’ sugar.