Chocolate, Toasted Almond & UP Picual EVOO Shortbread
Ingredients
- 2 cups all-purpose flour
- 1/4 cup almond flour ground from toasted, blanched almonds
- 3/4 cup powdered sugar + 2 Tbs.
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1/4 cup very fresh Ultra Premium Extra-Virgin Olive Oil such as Picual
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
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Whisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until thoroughly combined.
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Using an electric mixer, beat butter in a large bowl until creamy.
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With mixer running, slowly pour in olive oil; mix well, gradually add granulated sugar and vanilla extract.
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Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten in to a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.
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Remove the dough and allow to sit at room temperature for 20 minutes.
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Preheat the oven to 375 F.
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Press the dough in to an ungreased 11" fluted tart pan with removable bottom.
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Bake for 15-17 minutes until slightly firm to the touch.
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As soon as the pan is removed, take a very sharp knife and carefully cut the shortbread in to wedges, making sure to slice completely though the dough.
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Allow to cool completely and remove from tart pan.
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Dust with additional powdered sugar.
