The TORTAS DE ACEITE are typical sweets from Andalusia, in southern Spain. They are thin, crispy sheets made from flour, olive oil and sugar, flavored with anise seeds and sesame seeds and decorated with granulated sugar on the surface.
They are easy to make, light and crumbly, with a crunchy texture that melts in the mouth.
Anise and olive oil give them a distinctive flavor and aroma, while a touch of sugar makes them perfectly sweet.
The best-known tortas de aceite are those by Inés Rosales, an Andalusian brand that has made these tortas famous worldwide. These sweets are an example of the simplicity and authenticity of traditional Spanish cuisine.
They can be enjoyed as a snack, dessert or with hot drinks like tea or coffee.
In short, they are so easy and delicious that once you make them you won’t be able to give them up.
YOU MIGHT ALSO LIKE:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour 20 Minutes
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Spanish
- Seasonality: All seasons
- Energy 170.67 (Kcal)
- Carbohydrates 26.64 (g) of which sugars 11.19 (g)
- Proteins 2.75 (g)
- Fat 6.76 (g) of which saturated 0.93 (g)of which unsaturated 0.58 (g)
- Fibers 0.80 (g)
- Sodium 66.79 (mg)
Indicative values for a portion of 38 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.5 tbsp extra virgin olive oil
- 3.5 tsp anise seeds
- 2 cups all-purpose flour
- 1 tsp active dry yeast
- 6.5 tbsp granulated sugar
- 5 tsp sesame seeds
- 1/2 tsp salt
- 1/3 cup water
- 1/2 tbsp anise liqueur
- 3 tbsp granulated sugar
YOU WILL NEED FOR THE TORTAS DE ACEITE
- 1 Bowl
- 1 Small saucepan
- 1 Work surface
- 1 Rolling pin
- 1 Plastic wrap
Preparation: Tortas de Aceite
Making TORTAS DE ACEITE is easy, quick and you don’t need a stand mixer.
Heat the extra virgin olive oil. Once it is very hot, add the anise seeds and immediately remove from the heat. Let the oil cool completely.
In a bowl combine the flour, dry yeast, sugar, salt, sesame seeds and mix.
Add the cooled oil, the water and the anise liqueur.
Mix all the ingredients well until you obtain a smooth and homogeneous dough.
Let the dough rest, covered with plastic wrap, for 1 hour.
After resting, take the dough and divide it into 12 pieces of about 1.5 oz (≈42 g) each.
Roll each dough ball with a rolling pin until they are thin (about 1/16–1/8 in) and round. As you form them, place 4 at a time on a baking sheet lined with parchment paper.
Sprinkle the surface with sugar and bake in a preheated conventional oven at 428°F for 8 minutes or until golden.
Remove your tortas de aceite from the oven and let them cool completely on a wire rack.
STORAGE
Airtight container: Store the tortas in an airtight container, such as a tin box or a plastic container with a lid, to prevent them from absorbing moisture. Separate them with layers of parchment paper to avoid sticking. Avoid storing them in humid environments, as they may lose their crispness.
Freezing: You can freeze the tortas by wrapping them individually in plastic wrap or aluminum foil, and then placing them in a freezer bag. They will keep for about 2-3 months. To eat them, let them come to room temperature for about 30 minutes after removing them from the freezer.
Freezing: You can freeze the tortas by wrapping them individually in plastic wrap or aluminum foil, and then placing them in a freezer bag. They will keep for about 2-3 months. To eat them, let them come to room temperature for about 30 minutes after removing them from the freezer.
