Blackberry Almond Shortbread Squares

Martha Stewart Living

Makes 1 dozen

    10 tablespoons unsalted butter soft                            
    1 3/4 cups flour                                               
    1/2 cup whole blanch almonds (2 oz)                            
    1/2 teaspoon salt                                              
    1/2 teaspoon ground cinnamon                                   
    3/4 cup +2 tbsp confectioners' sugar                           
    1/4 teaspoon almond extract                                    
    1 pound blackberries (4 c)                                     
    Zest of 1 orange                                               

PREP TIME: 15MIN/TOTAL TIME: 60 MIN.

Preheat oven to 350°. 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.

MY NOTE: Might use vanilla instead of almond extract.