Blackberry Almond Bread 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-ALMOND BREAD
This is one of the many recipes I gathered during blackberry hunting season. I would bet it'll work with frozen, thawed, and drained berries, too...I've only ever used fresh ones, though.
Provided by Aunt Cookie
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Combine the dry ingredients, then add the blackberries.
- Combine the wet incredients, then add them to the dry ingredients all at once. Mix only until moistened.
- Pour into a greased and floured 9x5 inch loaf pan (AKA a large loaf pan).
- Bake for 50-60 minutes until golden and a cake tester inserted in the center comes out clean.
- Cool on a rack for 10-15 minutes before removing from the pan. Cool completely before slicing.
Nutrition Facts : Calories 2913.3, Fat 126.4, SaturatedFat 17.8, Cholesterol 228.6, Sodium 3425.4, Carbohydrate 398.6, Fiber 30.3, Sugar 172.8, Protein 60.9
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