Swedish Almond and Blackberry Shortbread

This super tasty, classic shortbread (gluten-free thanks to almond flour) uses blackberry jam for big berry taste. These Swedish Almond and Blackberry Shortbread cookies are the perfect match for an afternoon tea or as an anytime snack!

swedish almond and blackberry shortbread


Dough Ingredients

6 Tablespoons unsalted butter, softened
½ Cup powdered sugar
1 teaspoon orange or lemon zest
¼ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract
2 Cups almond flour (finely ground, Bob’s Red Mill is a good choice) or slivered almonds
1/2 Cup of your favorite store-bought Oregon Blackberry Jam

Icing Ingredients

1/2 Cup powdered sugar
1/2 teaspoon almond extract
1 teaspoon milk or water


Step 1
Preheat the oven to 325°F. 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°F 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.