Berry Shortbread


1 cup whole almonds

1 cup sugar

1 cup flour, cut into small pieces

1 stick butter

½ tsp salt

8 oz fruit preserves (I have used both raspberry and blackberry)

½ cup slivered almonds for topping


Preheat oven to 350 degrees.

In a food processor combine sugar and almonds until finely ground.

Add flour and salt to combine.

Add butter to make a crumbly dough.

Pat about 2/3 of dough into and 8x8 baking dish. (Line with parchment paper for easy removal)

Spoon preserves on top in dollops. (Don’t try to spread it out, it will make a mess.)

Top with the remaining dough.

Sprinkle slivered almonds on top.

Bake for 30 minutes until sides are lightly browned.

Cool before cutting.

© Deer One Publishing 2021