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Rosemary Almond Shortbread Cookies Dipped in Chocolate

Level: Medium

Prep time:

Cook time:

Yield:

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INGREDIENTS:
2 cups almond flour
1/2 cup almond meal
1/4 cup maple syrup
2 Tbsp Pasolivo Rosemary Olive Oil
2 sprigs rosemary, chopped
1 tsp vanilla extract
1/8 tsp salt
10 oz bittersweet chocolate
Pasolivo Kosher Flake Sea Salt
Pasolivo Dukkah Seasoning
DIRECTIONS:
Preheat oven to 350 degrees.
In a large bowl mix flour, almond meal, maple syrup, rosemary, Pasolivo Rosemary Olive Oil, vanilla, and salt. Mix well.
Place dough on plastic wrap and roll until dough is formed to a long tube (depending on the size you want your cookies to be). Place dough in freezer until partially frozen.
Line baking sheet with parchment paper, slice cookies and place on baking sheet. Bake 15 minutes. Let cool on baking sheet.
While cookies are cooling, melt chocolate in microwave or double boiler. Dip cookies in chocolate so 1/2 the cookie is dipped, then place on drying rack. Sprinkle chocolate 1/2 with Pasolivo Kosher Flake Sea Salt and Dukkah Spice Blend. Let sit in fridge so chocolate will harden.
 
 

Contact

8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809
Email: info@pasolivo.com

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