Best Tortas De Aceite Y Anís Recipes

SPANISH OLIVE OIL TORTAS ~ TORTAS DE ACEITE

Spanish Olive Oil Tortas ~ Tortas de Aceite image

Spanish olive oil tortas, or tortas de aceite, taste just like the store-bought sweet olive oil tortas by Ines Rosales when you follow our instructions. Crisp. Crackly. And with just the right amount of sweet. Here's how to make them at home as well as how to serve them.

Provided by Jamie Oliver

Categories Dessert

Time 50m

Number Of Ingredients 10

Ingredients

1 1/2 to 2 1/2 cups Italian 00 flour* or cake flour
1 teaspoon sea salt
2 teaspoons fennel seeds
Scant 1/2 cup Spanish extra-virgin olive oil (plus more for the baking sheets)
2/3 cup warm water
3 tablespoons raw sugar (plus extra for sprinkling)
2 teaspoons active dry or instant yeast
Confectioners' sugar (for dusting)
All-purpose flour (for the work surface)
1 large egg white (beaten)

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.

Nutrition Facts : ServingSize 1 torta, Calories 176 kcal, Carbohydrate 19 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 201 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 8 g

TORTAS DE ACEITE Y ANíS

Tortas De Aceite Y Anís image

These sweet olive oil wafers are probably my favorite treat. They originate in the Andalusian region of Spain where the government has strict specifications for the commercial production of Tortas de Aceita. I adapted this recipe from Miriam, author of the blog, "The Winter Guest From My Kitchen In Spain". This recipe is easy to make. The wafers have a nice crust and a flaky interior. And they just plain taste good. You can either weigh the ingredients or measure by volume. I will give measurements for both. The weights given are more accurate than the volumes. Get creative and adjust the sugar and the herbs/seasonings used to create your own favorite variety, either sweet or savory! Just always be sure to use a good quality extra virgin olive oil, you're going to taste it, and they are so worth it!

Provided by Snowpeas

Categories Spanish

Time 2h10m

Yield 18 tortas, 18 serving(s)

Number Of Ingredients 12

Ingredients

2 1/4 cups all-purpose flour or 310 g all-purpose flour
3 cups bread flour or 350 g bread flour
4 teaspoons invert sugar (you can substitute corn syrup) or 27 g invert sugar
1 cup water or 230 g water
2 1/4 teaspoons active dry yeast or 13 g active dry yeast
1 1/4 cups extra virgin olive oil or 280 g extra virgin olive oil
1 tablespoon anise seed or 10 g anise seed
2 teaspoons sesame seeds or 7 g sesame seeds
3/4 teaspoon sea salt or 3 g sea salt
2 1/2 teaspoons sugar or 10 g sugar
6 drops anise oil (or essence, 0,3 grams)
1/4 cup sugar (or more)

Steps:

Measure the flour and put in a bowl.
Add the liquid ingredients and mix well.
Mix in the other dry ingredients, except for the 1/4 cup sugar to be used for dredging, and knead for just a couple of minutes.
Cover the dough and let rise until doubled in size. The amount of time required will depend on the yeast and the dough temperature, but probably about 1.5 hours.
Preheat a convection oven to 375. A standard oven to about 400 degrees.
Place parchment paper on your baking sheet.
When dough has doubled, punch it down to deflate it.
Pinch off plum sized balls of dough, and roll into circles about 8 inches across and 1/8 inch thick.
Note: Don't worry about using flour on the countertop, the oil will be oozing from every pore of the dough and it won't stick to anything.
Put the sugar for dredging on a plate.
Dredge one side of the torta by laying it on the plate of sugar.
Place torta sugar side up, onto the parchment covered baking sheet.
Bake tortas about 10 minutes. You will want to watch as they get close to the end to make sure they don't get too dark.
Remove tortas from the baking sheet and cool them on a rack.
Eat and enjoy!