Tortas de Aceite

Spanish Olive Oil Tortas

Ingredients

• 1 tablespoon aniseed

• 2 cups all purpose flour

• 1/2 teaspoon salt

• 1/3 cup warm water

• 1 tablespoon instant yeast

• 1/3 cup olive oil

• 1 egg white, beaten, for brushing

• sugar, for dusting

Using a mortar and pestle, grind the aniseed to a medium grind.

In a large bowl, mix together the aniseed, flour, and salt.

In a small bowl, mix together the water and yeast until the yeast is dissolved. Wait about 5 minutes until the yeast is foamy, then mix in the olive oil.

Pour the yeast mixture into the flour mixture, and knead until the dough is smooth, about 5 minutes. Cover with a tea towel and leave to rest in a warm spot for about 30 minutes.

Preheat the oven to 375 degrees Fahrenheit. Line two large baking sheets with silpat.

Divide the dough into 24 even balls, about 1 inch in diameter. Roll out a ball of dough very thinly, almost see through, into a disk about 4 to 6 inches in diameter. Place on the prepared baking sheet. Only 6 or so tortas will fit per baking sheet.

For the tortas on the baking sheet, brush with the beaten egg white. Sprinkle generously with sugar, about 1/4 teaspoon per torta.

Bake at 375 degrees Fahrenheit for 5 minutes, then rotate the pan and bake until golden brown, careful not to let the tortas to burn, about another 4-5 minutes. Remove from the oven and transfer to cooling racks.

Repeat with the remaining dough.

These are particularly yummy with brie and prosciutto, or just a spread of goat cheese.