The Aceitadas are the most representative sweets of the Holy Week of Zamora in Spain.
Their origin is linked to the need to replace animal fats with olive oil during Lent. Traditionally, these pastries were made with a very simple dough and without leavening agents, resulting in a hard, compact biscuit that could be stored for several weeks.
Today the recipe has evolved in two main directions:
The historic version: does not use leavening, producing a very solid and crunchy treat.
The modern version: introduces baking powder to soften the dough structure.
In this recipe I chose to present the leavened version. Compared to the original recipe, this variant ensures a more crumbly texture and makes the cookie more pleasant for everyday eating, while preserving the characteristic anise aroma and the typical cross decoration on the surface.
For those following a celiac diet, the recipe adapts well to substitution with universal gluten-free flour mixes.
In this case, the dough rest becomes an even more critical step to ensure the right final texture without sacrificing the typical crispness.
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 45 Minutes
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Cooking methods: Electric oven, Oven
- Cuisine: Spanish
- Seasonality: Lent, Easter
Ingredients
- 4 1/6 cups gluten-free flour mix
- 2 tsp gluten-free baking powder
- 1 tsp ground cinnamon
- 1 cup sugar
- 7 fl oz olive oil
- 1/4 cup anise liqueur
- 2 eggs (+ 1 for brushing)
Steps
Dry Mix: In a bowl, sift the flour mix with the baking powder and the cinnamon.
Wet Base: In another bowl, beat the sugar with the oil, the anise liqueur and two eggs until you have a well combined mixture.
Combine: Gradually add the flour to the liquids. Work the dough first with a spoon and then by hand on the work surface until it is smooth and slightly oily, but not sticky.
Short Rest: Let the dough rest covered for 45 minutes. This allows the gluten to relax and the leavening to start stabilizing.
Shape and Cut: Make balls (about 1.5–1.8 oz each — approximately 40–50 g). Flatten them slightly and use a knife to mark the typical cross on the top.
Finish: Brush the surface with the last beaten egg.
Baking: Bake at 356°F (conventional oven) for 20 minutes. They should appear nicely golden.
