Two years ago while on vacation I discovered tortas de aceite (olive oil tortas) manufactured by the Inès Rosales company in Sevilla, Spain. I had forgotten about this light, crispy not overly sweet treat until recently when I ran across a note that I had written to remind myself: "find a recipe for tortas de aceite!" I employed the use of both a rolling pin and a tortilla press to shape the tortas and you can read my notes below. Via SweetCanela/Cocinando con Catman with changes here and there.
*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.
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.
In a medium mixing bowl, combine the flour (almond flour if using), salt, anise seeds, sesame seeds and granulated sugar.
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!
*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.
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.
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.
Transfer the tortas to wire racks and allow to cool at least 10 minutes. They will crisp up as they cool.