Posted on Wednesday, 4th August 2010 by Grace Massa Langlois
I really need to start exercising some restraint at the farmer’s market. If you could only see my fridge during the summer months. I have bowls and bowls of juicy berries and fresh fruit of all kinds. I always way over buy. The three of us couldn’t possible eat all of it and I am left trying to figure out how to use all the fresh fruit before it expires.
I love blackberries! What was I to do with about 6 cups of blackberries? I didn’t have a clue. Luckily Martha’s cookie of the day landed in my inbox and it was none other than her recipe for Blackberry-Almond Shortbread Squares.
It is one of the easiest ways to showcase the sweet, juicy blackberry. You are getting the full flavour of the blackberry as it is simply tossed with a little orange zest. The shortbread melts in your mouth and the almond extract complements the buttery crust.
This dessert is so easy to make and definitely versatile. No blackberries, no problem, swap out the blackberries with blueberries, raspberries or strawberries. Not a lover of almonds, use hazelnuts or pine nuts.
If you love summer berries as much as I do, you’ll love this recipe, it screams summer goodness.
Blackberry-Almond Shortbread Squares
(Recipe from Martha Stewart)
Makes 12 squares
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for pan
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1/2 cup (2 ounces) whole blanched almonds
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup plus 2 tablespoons confectioners’ sugar, plus more for dusting, sifted
- 1/4 teaspoon pure almond extract
- 1 pound blackberries (about 4 cups)
- zest of 1 orange, freshly grated
- Preheat oven to 350° F. 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 the almonds in a food processor until fine.
- Using a fine-mesh sieve, sift flour, salt and cinnamon into a medium bowl. Add the almonds, whisk until well combined; set aside.
- Put 3/4 cup plus 1 tablespoon sifted confectioners’ sugar and the butter in the bowl of a stand 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 orange zest; scatter over dough. Sprinkle with remaining tablespoon of confectioners’ sugar; crumble reserved dough on top. Bake until golden, about 30 minutes. Let cool on wire rack. Cut into 12 squares; dust with confectioners’ sugar.
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Tags: after school treat, afternoon tea, almonds, bars, blackberries, cake, cakes, dessert, desserts, food, food photography, food photos, fruit, individual dessert, individual desserts, mini cakes, shortbread, small cakes, squares, Summer desserts
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Recipes