Spanish Tortas De Aceite Recipes
SPANISH TORTAS DE ACEITE
Entered for safe-keeping. From June 2012 Vegetarian Times. In southern Spain, these crisp, slightly sweet yeast biscuits are popular as a snack or for breakfast or tea. Preparation time includes 1 hour for rising dough.
Provided by KateL
Categories Dessert
Time 1h29m
Yield 16 tortas, 16 serving(s)
Number Of Ingredients 10
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.
TORTAS DE ACEITE Y ANíS
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
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!
Nutrition Facts : Calories 283.1, Fat 15.6, SaturatedFat 2.2, Sodium 98.7, Carbohydrate 31.6, Fiber 1.2, Sugar 3.5, Protein 4.1
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