Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Blackberry-Almond Shortbread Squares 3.2 (46) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 5, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs Yield: 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. Ingredients 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 Directions 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. 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. Print