Best Spanish Tortas De Aceite Recipes

SPANISH OLIVE OIL TORTAS ~ TORTAS DE ACEITE

Steps:

• Preheat the oven to 450°F (230°C).
• In a large bowl, stir together 1 1/2 cups flour (180 g), salt, and fennel seeds.
• Pour the oil into a measuring cup or another bowl containing the water, stir in the sugar and yeast, and mix well. Let rest for a few minutes until it becomes frothy.
• Make a well in the center of the flour mixture and slowly pour in the yeast mixture, using a fork to gradually mix in the flour. When everything starts to come together, use your hands to mix it into a smooth dough. If the dough is sticky as heck, add some or all of the remaining 1 cup flour, a little at a time, until a smooth dough forms. It's quite possible you'll need to add at least 1/2 cup and as much as the full 1 cup.
• Lightly oil 2 large baking sheets and then dust them with confectioners' sugar. Lightly flour a clean work surface and a rolling pin with all-purpose flour.
• Divide your dough into 12 equal-size pieces and shape each one into a ball. Roll out each ball until it's almost translucent and somewhere around 4 inches in diameter.☞TESTER TIP: It's not a specific thickness, such as 1/16 or 1/8 inch, that you want to look for with the dough. Rather, it's when the dough becomes so thin as to be almost transparent. That's when you know it's at the proper place. And don't worry about attaining a perfect circular shape. These are intended to be rustic.
• Place each torta on a baking sheet and lightly brush with some beaten egg white. Lightly dust the dough first with confectioners' sugar and then a little raw sugar.
• Bake for 5 to 12 minutes, or until golden and crisp. Watch the tortas closely as they can burn in seconds.
• Immediately transfer the tortas to wire racks to cool and crisp. Devour warm or at room temperature. The tortas will crumble into flaky loveliness as you take a bite, and will then quickly dissolve into sweet nothingness within seconds. So lovely.

TORTAS DE ACEITE

Steps:

• 1. *Note: for my second batch I replaced the anise liquer with orange blossom water. Either version is delicious. In a small saucepan add the olive oil, orange and lime peel. Gently heat until very warm but *do not* boil! Set aside to cool.
• 2. In a stand up mixer bowl, pour in the water and anise liqueur, anise extract or orange blossom water. Add the cooled infused olive oil (through a strainer to catch the citrus peels) and dissolve the yeast. Let set for about 5 minutes or until the yeast starts to foam.
• 3. In a medium mixing bowl, combine the flour (almond flour if using), salt, anise seeds, sesame seeds and granulated sugar.
• 4. Add the flour mixture to the bowl with the liquids. Using the paddle attachment, mix until the dough separates from the bowl and does not stick to your hands. Cover the bowl with plastic wrap and let it double its size. Note: the dough did not really double in size (actually it just kinda sat there ) but in the end I had no problems. I was rather surprised that this recipe contains yeast. It's a scientific mystery to me!
• 5. *Preheat oven to 375 degrees/200 °Celsius. Line two baking sheets with parchment paper or silpat mats. *I reduced the temperature from the original 392 degrees F to 375 degrees F.
• 6. With the dough, form 22 small balls. Flatten with a rolling pin, roll out until *very thin* as best you are able. Alternate method: Use a wax paper lined or parchment lined tortilla press. Place the wax/parchment paper on both sides of the tortilla press, sprinkle the paper with flour then place a ball of dough on the press. Flatten as much as you are able. In order for the tortas to be crispy they have to be very thin. If they aren't thin enough, you can flatten them some more with a rolling pin. Flatten between the two pieces of wax/parchment paper then remove carefully to the baking sheet.
• 7. Place each torta on the baking sheets and sprinkle with sugar. Bake for 10-12 minutes or until golden brown, turning the baking pan half way through.
• 8. Transfer the tortas to wire racks and allow to cool at least 10 minutes. They will crisp up as they cool. Serve with hot chocolate, tea or coffee.

TORTAS DE ACEITE INES ROSALES (ANISE FLATCAKES) THERMOMIX

Steps:

• Add to the thermomix bowl the olive oil with the lemon peel and program 5 min, 100º and speed 1. Once finished, add the aniseed, remove the lemon peel and let it cook down.
• When the oil has cooled down, Dissolve the yeast in water and add to the bowl together with the remaining ingredients. 5 min on kneading function
• Let the dough rise until it doubles the volume
• Divide the dough in 16 balls. Flatten them with your hands and then with a rolling pin until achieving thin round portions. Sprinkle sugar on both sides of the cake and place in a baking tray, trying to shape them as round as possible.
• Bake in batches for 10 min in a preheated over at 220º
• Let them cool in a rack

SPANISH TORTAS DE ACEITE

Steps:

• Whisk together flour, 3 tablespoons sugar, anise seeds, sesame seeds, orange zest, yeast, and salt together in large bowl.
• Stir in oil and 2/3 cup water to make soft dough. Cover bowl with plastic wrap, and let dough rise 1 to 2 hours, or until doubled in size.
• Preheat oven to 425°F Line 2 baking sheets with parchment paper. Spread remaining 1/2 cup sugar on plate.
• Divide dough into 16 equal pieces. Flatten each piece into small circle, and pull edges together toward center. Pinch to form ball with taut top to press out any air bubbles, and let rest 5 minutes.
• Roll each ball into 6-inch circle. Press each circle on one side into sugar, and place sugar-side-up on baking sheet.
• Bake 14-16 minutes, or until deep golden and crisp. Cool on wire rack, and keep stored in airtight container.