Makes 18 to 24 small cookies
Ingredients:
- 1 1/4 cup hazelnut meal
- 3/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup powdered sugar, plus 1/4 cup for your glaze
- 1 teaspoon kosher salt
- 1 lemon, zested and juiced
- 1 teaspoon vanilla
- 1/2 cup Olive~Me & Co Extra-Virgin Olive Oil or our Butter Flavoured Extra Virgin Olive Oil
Directions:
- Heat the oven to 375 F. Whisk together the hazelnut meal, flour, brown sugar, 1/4 cup powdered sugar, salt and lemon zest. Whisk in the vanilla and you r choice of olive oil. The dough will be sandy and quite crumbly.
- Press the dough firmly into a 8- by 8-inch (or 9- by 9-inch) dish. Bake for 20 minutes or until just lightly browned around the edges. Immediately cut the shortbread into squares or fingers. Let cool completely before lifting them out of the pan.
- Meanwhile, whisk together 1 tablespoon of the lemon juice and the remaining 1/4 cup powdered sugar and drizzle over the warm cookies. Alternatively drizzle Olive~Me & Co Chocolate Balsamic over.
