2 cups All-Purpose Flour
1/4 cup Almond Flour (ground from toasted, blanched almonds)
3/4 cup Powdered Sugar + 2 Tbs. for dusting
1/4 cup Dutch-Processed Cocoa Powder
1/4 teaspoon Fine Sea Salt
1/2 cup Unsalted Butter (at room temperature)
1/4 cup very fresh VSOP Extra Virgin Olive Oil (such as Cobrancosa)
1/4 cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
1 teaspoon VSOP Roasted Almond Oil
Whisk salt, flour, finely ground toasted almonds, cocoa powder, and powdered sugar in a medium bowl until thoroughly combined.
Using an electric mixer, beat the butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar, vanilla extract and almond oil.
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 it to sit at room temperature for 20 minutes. Preheat the oven to 375 degrees Fahrenheit.
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!