Chocolate, Toasted Almond & Olive Oil Shortbread

2 cups all-purpose flour
1/4 cup almond flour, ground from toasted, blanched almonds

3/4 cup powdered sugar + 2 T
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, almond flour, cocoa, & powdered sugar in medium bowl until thoroughly combined. Using an electric mixer, beat butter in large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar & vanilla. Slowly stir in flour mixture until just blended. Form dough into large ball, flatten in to a disk, wrap in plastic wrap & chill for at least 2 hours or overnight. Remove from fridge and allow dough to sit at room temperature for 20 minutes.    Preheat the oven to 375°
Press 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 & remove from tart pan.  Dust with powdered sugar.