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Hazelnut & Olive Oil Shortbread

kept bygrapesx2
recipe byThe Kitchn

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 glaze
1 teaspoon kosher salt
1 lemon, zested and juiced
1 teaspoon vanilla
1/2 cup extra-virgin light olive oil



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