top of page

Oliveziaโ€™s Chocolate Almond Shortbread

๐…๐ž๐š๐ญ๐ฎ๐ซ๐ž๐ ๐…๐ฅ๐š๐ฏ๐จ๐ซ

๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ

๐Ÿ”ธ 2 cups all-purpose flour

๐Ÿ”ธ 1/4 cup almond flour, ground from toasted, blanched almonds

๐Ÿ”ธ 3/4 cup powdered sugar + 2 Tbs.

๐Ÿ”ธ 1/4 cup cocoa powder

๐Ÿ”ธ 1/4 teaspoon salt

๐Ÿ”ธ 1/2 cup unsalted butter, room temperature

๐Ÿ”ธ 1/4 cup Oliveziaโ€™s Robust Intensity EVOO

๐Ÿ”ธ 1/4 cup granulated sugar

๐Ÿ”ธ 1 teaspoon vanilla extract


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 the 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 into a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.

Remove the dough and allow it to sit at room temperature for 20 minutes. Preheat the oven to 375. Press the dough into an ungreased 11" fluted tart pan with a 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 into wedges, making sure to slice completely through the dough. Allow to cool completely and remove from the tart pan. Dust with additional powdered sugar.

Adapted from: Veronica Foods

bottom of page