Tortas De Aceite Y Ans
Indulge in the delicate crunch and aromatic flavor of *Tortas de Aceite y Anís*, a traditional Spanish treat perfect for coffee breaks or a light snack. These crisp, wafer-thin olive oil cakes are infused with the sweet, licorice-like essence of anise seeds and feature a subtle hint of sugar for balance. Crafted with simple pantry staples like all-purpose flour, extra virgin olive oil, and dry yeast, this recipe is easy to prepare yet full of rustic charm. The dough is rolled out thin for an irresistibly crispy texture, while a sprinkle of granulated sugar on top adds an optional touch of sweetness. Best served alongside tea or espresso, these golden tortas are a true taste of Spain and make an irresistible addition to any dessert table. Perfect for anyone craving a light, wholesome homemade snack bursting with Mediterranean flair!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 75 milliliters Extra virgin olive oil
- 100 milliliters Water
- 50 grams Sugar
- 1.5 teaspoons Anise seeds
- 5 grams Dry yeast
- 0.25 teaspoons Salt
- 2 tablespoons Optional granulated sugar (for sprinkling)
Instructions
In a small bowl, dissolve the dry yeast in warm water and let it rest for about 5 minutes, or until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour, sugar, anise seeds, and salt.
Add the olive oil and the yeast mixture to the dry ingredients, mixing until a dough begins to form. Knead the dough for about 5-7 minutes on a floured surface until smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a clean kitchen towel and let it rise in a warm place for 1 hour or until it doubles in size.
Preheat your oven to 200°C (392°F). Line two baking sheets with parchment paper.
Once risen, divide the dough into 12 equal portions. Roll each portion into a thin disc, roughly 8-10 cm in diameter, using a rolling pin. The thinner you roll the dough, the crispier the tortas will be.
Place the discs on the prepared baking sheets, leaving some space between them. Optionally, sprinkle a little sugar over the top of each disc for added sweetness and crunch.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and crisp.
Remove from the oven and let the tortas cool completely on a wire rack before serving. They will crisp up further as they cool.
Enjoy your homemade Tortas de Aceite y Anís with coffee or tea!
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 269.5 g | 98% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 75.6 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
