Ingredients
- 2 c all-purpose flour
- 1/4 c Almond Flour
- 1/4 c Cocoa Powder
- 1/4 tsp Salt
- 1/2 c unsalted butter room temperature
- 1/4 c Extra-Virgin Olive Oil EVOO Picual, Arbosana
- 1 tsp vanilla extract
- 1/4 c Sugar
Servings:
Units:
Instructions
- Whisk 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. Press the dough in to an ungreased 11" fluted tart pan with removable bottom. 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 powdered sugar.
- Twist: Top with Blood Orange Olive Oil Ice Cream, Balsamic Berries. May use non-dairy Butter Olive Oil, or walnut oil too!
Recipe Notes
The following products are available at The Olive Twist, Inc and on-line stores.
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