Best 5 Blackberry Almond Shortbread Squares Recipes
Indulge in a delectable treat with our exquisite Blackberry Almond Shortbread Squares, a symphony of flavors that will tantalize your taste buds. These delectable squares boast a buttery, crumbly shortbread crust, generously topped with a layer of sweet and tangy blackberry filling and finished with a sprinkling of crunchy almond slices. But that's not all; this recipe article is a treasure trove of delectable delights, offering variations to suit every palate. Discover the classic charm of Traditional Shortbread Squares, characterized by their simplicity and timeless appeal. For a nutty twist, embark on a culinary journey with Pecan Shortbread Squares, where the nutty crunch of pecans elevates the buttery goodness of the shortbread. And for those who crave a burst of citrus, Lemon Shortbread Squares await, their zesty lemon filling perfectly complementing the buttery crust. Each recipe is meticulously crafted with step-by-step instructions, ensuring that every baker, from novice to seasoned, can achieve perfect results. So, embark on a delightful baking adventure and create these irresistible shortbread squares, savoring the joy of homemade goodness.
Let's cook with our recipes!
BLACKBERRY-ALMOND SHORTBREAD 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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 12 squares
Number Of Ingredients 9
Steps:
- 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.
BLACKBERRY SHORTBREAD BARS
This is a recipe I got from TV but I've changed it to my liking. You can do the same by choosing any flavor preserves you'd like. Do not let the prep time throw you off; you must freeze the dough before baking.
Provided by Allison S.F.
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 3h50m
Yield 18
Number Of Ingredients 9
Steps:
- Beat butter in a bowl with an electric mixer until light and fluffy. Add egg yolks to butter one at a time, blending well after each addition.
- Mix flour, white sugar, baking powder, cardamom, and salt together in a bowl. Stir flour mixture into butter mixture until just combined. Divide dough in half and wrap each tightly in plastic wrap. Freeze for at least 3 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Grate 1 ball of frozen dough evenly into the bottom of a 9x13-inch baking pan. Spread blackberry jam over grated dough, leaving 1/2-inch space around the edges. Grate the second ball of frozen dough over the jam.
- Bake in the preheated oven until golden brown, 30 to 40 minutes. After shortbread cools, sprinkle with confectioners' sugar and cut into bars.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 57.8 g, Cholesterol 99.7 mg, Fat 21.7 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 13.4 g, Sodium 102.4 mg, Sugar 35.4 g
BLACKBERRY-ALMOND SHORTBREAD SQUARES
Number Of Ingredients 9
Steps:
- Preheat oven to 350F. 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 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 into 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. Yield: 1 dozen
LEMON & ALMOND SHORTBREAD BARS
These zesty bars will disappear quickly so make sure you save one for yourself! Jazz up your standard shortbread recipe - great for a summer party
Provided by Cassie Best
Categories Dessert, Treat
Time 1h10m
Yield makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.
- Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden.
- Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.
- When the tin is cool enough to handle, wrap the outside tightly in foil - this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 320 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
BLACKBERRY-ALMOND SHORTBREAD SQUARES
Steps:
- Preheat the oven to 350°F. Butter a 9 × 13-inch baking pan. Line with parchment; butter the lining. Dust with flour; tap out excess. Arrange the 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 the 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 the almond extract. Add the flour mixture in 2 batches; mix until a crumbly dough forms.
- Press all but 1 cup dough onto the bottom of the pan. Toss the berries with the zest; scatter over the dough. Sprinkle with the remaining tablespoon sugar; crumble the reserved dough on top. Bake until golden, about 30 minutes. Let cool on a wire rack. Cut into 12 squares; dust with sugar.
Tips:
- To make the perfect shortbread dough, use cold butter and work it into the flour quickly and lightly. This will help to prevent the gluten in the flour from developing, which would make the dough tough.
- If you don't have a food processor, you can make the shortbread dough by hand. Simply use a pastry blender or two forks to cut the butter into the flour until the mixture resembles coarse crumbs.
- Be careful not to overmix the dough, or it will become tough. Mix just until the ingredients are combined.
- When baking the shortbread, keep an eye on it so that it doesn't overcook. The edges should be golden brown and the center should be set.
- Allow the shortbread to cool completely before cutting it into squares. This will help to prevent it from crumbling.
- For a richer flavor, use brown sugar instead of white sugar in the shortbread dough.
- To add a pop of color, sprinkle some fresh berries or chopped nuts on top of the shortbread before baking.
- Shortbread can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These blackberry almond shortbread squares are a delicious and easy-to-make treat that are perfect for any occasion. The combination of sweet blackberries, nutty almonds, and buttery shortbread is sure to please everyone. So next time you're looking for a special dessert, give these squares a try. You won't be disappointed!
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