Blackberry-Almond Shortbread Squares

1. 1

   Preheat the oven to 350F.

2. 2

   Butter a 9 x 13-inch baking pan.

3. 3

   Line with parchment; butter the lining.

4. 4

   Dust with flour; tap out excess.

5. 5

   Arrange the nuts in a single layer on a rimmed baking sheet.

6. 6

   Bake until golden, 15 minutes; let cool.

7. 7

   Grind in a food processor until fine.

8. 8

   Whisk together the flour, nuts, salt, and cinnamon in a medium bowl; set aside.

9. 9

   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.

10. 10

    Mix in the almond extract.

11. 11

    Add the flour mixture in 2 batches; mix until a crumbly dough forms.

12. 12

    Press all but 1 cup dough onto the bottom of the pan.

13. 13

    Toss the berries with the zest; scatter over the dough.

14. 14

    Sprinkle with the remaining tablespoon sugar; crumble the reserved dough on top.

15. 15

    Bake until golden, about 30 minutes.

16. 16

    Let cool on a wire rack.

17. 17

    Cut into 12 squares; dust with sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.