Almond Rosemary Olive Oil Shortbread

Ingredients

1 cup flour
1 cup cornstarch
1 cup fine almond meal
1 tsp Himalayan Pink Salt
¼ cup Seasons Rosemary Infused Olive Oil
¾ cup Seasons Arbequina Extra Virgin Olive Oil or Mild Extra Virgin 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

Directions

Preheat the oven to 325 degrees. Coat a 10″ square pan with olive oil and line with parchment.

Combine flour, powdered sugar, cornstarch, almond meal, salt, and orange zest in a bowl of a stand mixer. Mix until combined. Add olive oils, vanilla, almond extracts, and fresh rosemary. Mix with the 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 it from the pan. Cool completely. Cut into squares or rectangles.