Tuesday, June 28, 2011

Blackberry Goodness!

 Blackberry Shortbread Squares

Leave it to Martha...
this recipe is a keeper. 

Martha Stewart's Blackberry Shortbread Squares were a hit at my house and
I'm sure they'll be a hit at your house,too. 

Here's a look at my batch...

 Almond Shortbread Crust

This is a quick press-in-the-pan recipe that yields tasty results.

The almond shortbread crust takes the most effort and is worth every step.  Besides the normal shortbread ingredients, this crust requires blanched almonds which you roast in the oven, cool and then finely ground in a food processor.  A bit of almond extract adds even more almond flavor for the most delicious shortbread crust I've ever had (outside of Scotland)!

 Farmers Market Berries

Fresh berries are then scattered over the shortbread crust. 

 Off to the oven!

One cup of reserved shortbread dough is crumbled over the berries and
then it's off to the oven to bake.   Then it's time to enjoy this berry goodness!

This is a great summer berry recipe just in time for the 4th of July.  You can even make it with other seasonal berries. For the 4th of July holiday, I think it would be quite "All American" made with blackberries, blueberries and red raspberries!

I think these delicious squares are a perfect summer tea treat
to enjoy with a good friend in the garden,
with your favorite "cuppa"!

Special Note:  I followed Martha's recipe version in her Martha Stewart's Dinner at Home cookbook.  Its measurements/ingredients are slightly different than the recipe available here online at MarthaStewart.com

(In the photos:  Emma Bridgewater Black Toast & Marmalade Crumbs plate)

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