Ingredients
2 cups all purpose flour
1/4 cup almond flour, ground from toasted, blanched almonds
3/4 cup powdered sugar + 2 Tbs
1/4 cup cocoa powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1/4 cup EVOO, such as Picual
1/4 cup granulated sugar
1 tsp vanilla extract
Directions:
Whisk flour, salt, finely ground almond flour, cocoa and powdered sugar in a medium bowl until thoroughly combined. Using an electric mixer, beat butter in large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla.
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.
Preheat oven to 350. Press dough into an ungreased 11″ fluted tart pan with removable bottom. Bake for 15-17 minutes until slightly firm to the touch. As soon as pan is removed from oven, 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 tart pan.
Dust with additional powdered sugar.