Tortas De Aceite Recipes

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.

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!

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.