Almond Rosemary Olive Oil Shortbread
1 cup flour
1 cup cornstarch
1 cup fine almond meal
1 teaspoon salt
¼ cup Seasons Rosemary Fused Olive Oil
¾ cup Seasons Arbequina Olive Oil
1¾ cup powdered sugar
zest from 1 orange
1 tsp vanilla extract
1 tsp almond extract
1 tsp chopped fresh rosemary
2 Tbs sanding sugar
Preheat oven to 325 degrees. Coat 10″ square pan with olive oil and line with parchment.
Combine flour, powdered sugar, cornstarch, almond meal, salt, and orange zest in bowl of stand mixer. Mix until combined. Add olive oils, vanilla and almond extracts, and fresh rosemary. Mix with paddle attachment until completely blended, do not over mix.
Pour batter into prepared pan and sprinkle with sanding sugar. Bake 35-40 minutes, until edges are light golden brown.
Cool 15 minutes before removing from pan. Cool completely. Cut into squares or rectangles.