August 9, 2014 by dgarnett2013
Blackberry almond shortbread squares: Martha Stewart Living Magazine, 2004
Makes 1 dozen
- 140g unsalted butter, softened plus more for the pan
- ¾ plus 2 tabs icing sugar
- 1 ¾ cups all-purpose flour, plus more for dusting
- ½ cup whole blanched almonds
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp pure almond extract
- 450g blackberries or mulberries or other berries
- 1 orange – freshly grated zest
Preheat the oven to 180℃.
Butter a 9 x 13 inch baking tray, line with parchment and butter the lining then dust with flour and tap out the excess.
Toast the nuts in a dry pan till golden. Let them cool then grind in a food processor until fine.
Whisk together the flour, nuts, salt and cinnamon in a medium sized bowl.
Put all the sugar except 1 tab and the butter in the bowl of an electric mixer and mix until pale and fluffy. Mix in the almond extract.
Add the flour mixture in 2 batches and mix until a crumbly dough forms.
Press all but 1 cup of dough onto the bottom of the baking tin. Toss the berries with zest and scatter them over the dough. Sprinkle them with the remaining tab of sugar, then crumble on the reserved dough.
Bake until golden, about 45 mins.
Let cool in the tin before cutting into 12 squares. Dust with a little sugar if you like.
Made the day Nick and the kids pruned the bay tree.