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    You are in: Home / Recipes / Tortas De Aceite Y Anís Recipe
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    Tortas De Aceite Y Anís

    Tortas De Aceite Y Anís. Photo by Snowpeas

    1/1 Photo of Tortas De Aceite Y Anís

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    2 hrs

    10 mins

    Snowpeas's Note:

    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!

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    Ingredients:

    Serves: 18

    Yield:

    tortas

    Units: US | Metric

    Directions:

    1. 1
      Measure the flour and put in a bowl.
    2. 2
      Add the liquid ingredients and mix well.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Preheat a convection oven to 375. A standard oven to about 400 degrees.
    6. 6
      Place parchment paper on your baking sheet.
    7. 7
      When dough has doubled, punch it down to deflate it.
    8. 8
      Pinch off plum sized balls of dough, and roll into circles about 8 inches across and 1/8 inch thick.
    9. 9
      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.
    10. 10
      Put the sugar for dredging on a plate.
    11. 11
      Dredge one side of the torta by laying it on the plate of sugar.
    12. 12
      Place torta sugar side up, onto the parchment covered baking sheet.
    13. 13
      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.
    14. 14
      Remove tortas from the baking sheet and cool them on a rack.
    15. 15
      Eat and enjoy!

    Ratings & Reviews:

    • on February 18, 2014

      55

      Your recipe looks very similar to the original Tortas de aceite from Spain. I'll try it. I recommend putting them in the oven about 40 seconds, cut with a long knife and serve with ice cream. Delicious! <br/>Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tortas De Aceite Y Anís

    Serving Size: 1 (69 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 283.0
     
    Calories from Fat 140
    49%
    Total Fat 15.6 g
    24%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 98.7 mg
    4%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 1.2 g
    4%
    Sugars 3.4 g
    13%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    invert sugar

    anise oil

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