2 cups all-purpose flour
1/4 cup almond flour, ground from toasted, blanched almonds3/4 cup powdered sugar + 2 Tbs.
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup very fresh, Ultra Premium extra-virgin olive oil such as Picual
1/4 cup granulated sugar
1 teaspoon vanilla extract
Whisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until thoroughly combined.
Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract.
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 to sit at room temperature for 20 minutes.
Preheat the oven to 375.
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.
Serrano Honey Vinegar Pickled Heirloom Beets
This is an easy recipe and it draws its unique, and addictive flavor from marrying the inherent earthiness of beets with the spicy-sweet tang of hand crafted honey-serrano vinegar.
That being said, you could substitute the Serrano Honey vinegar with many other options including Champagne, White balsamic, Sicilian Lemon balsamic or Honey-Ginger white balsamic. Experiment and see what you like best. Below, please find my recipe for Serrano Honey Pickled Beets.
2 lbs. small to medium sized beets, scrubbed, washed, and trimmed
1 tablespoon high polyphenol extra virgin olive oil
Approximately 2 cups Serrano Honey balsamic
Preheat the oven to 375. Line a baking sheet with aluminum foil. Wash and scrub the beets thoroughly. Place the whole beets on to the baking sheet and enclose the beets with another sheet of foil. Roast the beets for approximately an hour, depending on size. If using large beets, it may take up to 2 hours for the beets to roast. Check to see if they’re done by piercing the beet with a paring knife. If it slides in to the center of the beet with little resistance, the beets are done.
Allow the beets to cool and then slip off the skins. You can also use a paring knife to help peel them. Cut the beets in to 1″ wedges, circles, or crinkle cut. Place the beets in to a glass jar with a lid and cover with 2 cups of Serrano Honey vinegar or enough vinegar to just cover. Refrigerate the beets for 24 hours, and enjoy.