Swedish Almond and Blackberry Shortbread

This super tasty, classic shortbread (gluten free thanks to almond flour) uses homemade or store bought blackberry jam for big berry taste.

swedish almond and blackberry shortbread

Ingredients

Dough Ingredients

6 T unsalted butter, softened
½ C powdered sugar
1 t orange or lemon zest
¼ t salt
1 t vanilla extract
½ t almond extract
2 C almond flour (finely ground, Bob’s Red Mill is a good choice) or slivered almonds
1/2 C of your favorite store-bought Oregon Blackberry Jam

Icing Ingredients

1/2 C powdered sugar
1/2 t almond extract
1 t milk or water

Preparation

Step 1
If you are using the almond flour, use an electric mixer and blend the butter, sugar, zest, salt and extracts together with the paddle attachment. Add in the almond flour and mix until just blended. If you are using the slivered almonds, put them in the bowl of a food processor along with the powdered sugar and process until finely ground. The sugar helps to keep the almonds from turning into butter. Add the rest of the ingredients and process to blend.

Step 2
Turn dough out onto a parchment lined baking sheet and shape into 1 inch wide logs. (If using the almond flour you will have 2 logs, and 3 logs if using the slivered almonds.)

Step 3
With your fingers, flatten each log into a 2 inch wide strip of dough.

Step 4
Run a strip of jam down the center lengthwise.

Step 5
Bake at 325 for about 20 minutes or until the dough is barely browned on the edges.

Step 6
Mix icing ingredients together and with a teaspoon, drizzle crosswise down the length of dough while dough is still warm.

Step 7
Let cool and then cut diagonally into 1 inch wide cookies.