๐ ๐๐๐ญ๐ฎ๐ซ๐๐ ๐ ๐ฅ๐๐ฏ๐จ๐ซ
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
๐ธ 2 cups all-purpose flour
๐ธ 1/4 cup almond flour, ground from toasted, blanched almonds
๐ธ 3/4 cup powdered sugar + 2 Tbs.
๐ธ 1/4 cup cocoa powder
๐ธ 1/4 teaspoon salt
๐ธ 1/2 cup unsalted butter, room temperature
๐ธ 1/4 cup Oliveziaโs Robust Intensity EVOO
๐ธ 1/4 cup granulated sugar
๐ธ 1 teaspoon vanilla extract
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
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
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