Chocolate, Toasted Almond, Olive Oil Shortbread

2 c. all-purpose flour
1/4 c. almond flour, ground from toasted, blanched almonds
1/4 c. cocoa powder
3/4 c. powdered sugar, plus 2 Tbsp.
1/4 tsp. salt
1/4 c. Mild Extra Virgin Olive Oil
1/4 c. granulated sugar
1 tsp. 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 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 degrees. Roll out and cut into shapes, or use a shortbread cookie press. Bake 8-10 minutes or until cookies are set and a hint of brown is at the edges.

Serve with a dust of additional powdered sugar.

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