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Yields16 Servings
 2 cups All-Purpose Flour
 ¼ cup Almond Flour, ground from toasted, blanched almonds
 ¾ cup Powdered Sugar
 ¼ cup Dutch-Processed Cocoa Powder, high quality
 ¼ tsp Fine Sea Salt
 ½ cup Unsalted Butter, at room temperature
 ¼ cup VSOP Extra Virgin Olive Oil, such as cobrancosa
 ¼ cup Granulated Sugar
 1 tsp Pure Vanilla Extract, high quality
 1 tsp VSOP Roasted Almond Oil
 2 tbsp Powdered Sugar
1

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

2

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 and almond oil.

3

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.

4

Preheat the oven to 375 degrees Fahrenheit.

5

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 and enjoy.

Ingredients

 2 cups All-Purpose Flour
 ¼ cup Almond Flour, ground from toasted, blanched almonds
 ¾ cup Powdered Sugar
 ¼ cup Dutch-Processed Cocoa Powder, high quality
 ¼ tsp Fine Sea Salt
 ½ cup Unsalted Butter, at room temperature
 ¼ cup VSOP Extra Virgin Olive Oil, such as cobrancosa
 ¼ cup Granulated Sugar
 1 tsp Pure Vanilla Extract, high quality
 1 tsp VSOP Roasted Almond Oil
 2 tbsp Powdered Sugar

Directions

1

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

2

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 and almond oil.

3

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.

4

Preheat the oven to 375 degrees Fahrenheit.

5

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 and enjoy.

Chocolate & Roasted Almond Shortbread

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