Prev Next

Rosemary Almond Shortbread Cookies Dipped in Chocolate

Level: Medium

Prep time:

Cook time:


  • Share

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 Black Lava Sea Salt or Pasolivo Kosher Flake Sea Salt
Pasolivo Dukkah Seasoning
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 Black Lava Salt and Dukkah Spice Blend. Let sit in fridge so chocolate will harden.


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



Our collection of appetizer recipes will give you the perfect start for a weekday meal, special party, holiday open house, or casual get-together...

Read More

Tell us what you think about this item!

Write A Review
    Please, wait...