Recipe courtesy of Mario Batali
55 min
15 min
40 min
4 servings


  • 1 pint blueberries
  • 1 pint blackberries
  • 1 pint raspberries
  • 1/2 lemon, juiced
  • 3 tablespoons sugar, plus 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 8 tablespoons cold sweet butter, cut into 1/2-inch dice plus 1 tablespoon
  • 1 large egg
  • 1 teaspoon almond extract
  • 1/4 cup cold milk


Preheat the oven to 375 degrees F.

In a medium saucepan, combine the berries, lemon juice, and 3 tablespoons sugar. Place over medium heat and cook until just boiling, about 5 to 6 minutes. Remove from heat and allow to cool.

Place the flour, 1/2 cup sugar, and baking powder in a food processor and pulse quickly to blend. Add the cold butter and pulse quickly until the mixture resembles fine bread crumbs. In a separate bowl, beat the egg, almond extract, and milk until smooth. With food processor going, add the liquid all at once and blend 10 to 15 seconds, until the ingredients just form a ball. Remove the dough from the processor to a well-floured cutting board.

Shape the dough into a log about 14 inches long and 1 1/2 inches round. Grease a cookie sheet with the remaining 1 tablespoon butter and lay the log in a round in center. Place in the preheated oven and bake until light golden brown, about 30 to 35 minutes. Remove from the oven and allow the dough log to cool to room temperature. Cut into slices about 1-inch thick. Top each slice with 2 tablespoons of berry compote and serve.

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