Hazelnut & Olive Oil Shortbread

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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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