Blackberry-Almond Shortbread Squares

Prep Time:
15 mins
Total Time:
1 hrs
12 squares

Juicy blackberries melt into an almond-flavored crust made from a quick shortbread dough, some of which is also used as a crumbly topping.


  • 10 tablespoons (1 ¼ sticks) unsalted butter, softened, plus more for pan

  • 1 ¾ cups all-purpose flour, plus more for dusting

  • ½ cup whole blanched almonds (2 ounces)

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ¾ cup plus 2 tablespoons confectioners' sugar, plus more for dusting

  • ¼ teaspoon pure almond extract

  • 1 pound blackberries (about 4 cups)

  • 1 orange zest, freshly grated


  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 minutes. Let cool on a wire rack. Cut into 12 squares; dust with sugar.

Related Articles