Chocolate Almond Shortbread

January 01, 2020

INGREDIENTS

• 2 cups all-purpose flour
• ¼ cup almond flour, finely ground from toasted, blanched almonds
• ¾ cup + 2 Tbs. confectioner's sugar
• ¼ cup cocoa powder
• ¼ teaspoon salt
• ½ cup unsalted butter, room temperature
• ¼ cup Ultra Premium Extra Virgin Olive Oil
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

DIRECTIONS

Whisk together salt, flour, finely-ground toasted almonds, cocoa, and powdered sugar in a medium bowl until  thoroughly combined.

Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract. 

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.

Remove the dough and allow to sit at room temperature for 20 minutes.

Preheat the oven to 375°F. Press the dough in to an ungreased, 11" fluted tart pan with removable bottom. Press the tip of a fork into a circlular pattern on the surface. Use a knife to score into wedges. Bake for 15-17 minutes until slightly firm to the touch. 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. Allow to cool completely and remove from tart pan.

Dust with additional confectioner's sugar.   

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