Blackberry Shortbread

From Martha Stewart Living
Prep Time: 15 min. Total Time: 60 min.
Makes 1 dozen

I'm a terrible food photographer! These are much more delicious than the picture looks. If you make the gluten-free version, be forewarned that the shortbread can get a little soggy and ricey after a day or two. But they are delicious fresh! We enjoy making these with the blackberries we pick at Great Country Farms!

10 Tbls (1 1/4 sticks) unsalted butter, softened, plus more for pan
1 3/4 cups all-purpose flour, or Pamela's All-Purpose Gluten-Free Baking Mix
1/2 cup whole roasted almonds (2 ounces)
1/2 tsp salt
1/2 tsp ground cinnamon
3/4 cup plus 2 Tbls confectioners' sugar, plus more for dusting
1/4 tsp pure almond extract
1 pound blackberries (about 4 cups)
Freshly grated zest of 1 orange

1. Preheat oven to 350. Butter a 9x13 baking pan. Line with parchment; butter lining. Dust with flour; tap out excess. Grind almonds in food processor until fine.
2. Whisk together flour, nuts, salt, and cinnamon in a medium bowl; set aside. Put 3/4 cup plus 1 Tbls 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 by 1 cup dough onto bottom of pan. Toss berries with zest; scatter over dough. Sprinkle with remaining Tbls sugar; crumble reserved dough on top. Bake until golden, about 30 minutes. Let cool on wire rack. Cut into 12 squares; dust with sugar.