Olive Oil Crisps/ Torta de Aceite

[andiesenji]

Earlier today, when I saw this topic, I emailed a friend who was born in Cuba but lived in Spain for quite a few years, now lives in Vista, CA and raises avocados.

She is well known for collecting many odd and unusual recipes so I thought she might know about this one.

She emailed me this recipe and noted that she has substituted cracked caraway seeds for the anise seeds for people who don't care for the anise.

She also said she can't swear how authentic it is but she got it while she lived in Murcia from a neighbor who was originally from Portugal.

Olive-oil wafers

1 1/2 cups plus 2 tablespoons all-purpose flour

1/4 cup hulled sesame seeds

3 tablespoons sugar, plus more for sprinkling

1 tablespoon anise seeds

1 tsp. baking powder

1/2 t salt

1/2 cup extra-virgin olive oil

1/4 c plus 2 tablespoons ice water

2 large egg whites, beaten until foamy

Preheat oven, 400F, place racks in upper & lower thirds.

In electric mixer bowl (with paddle attachments) mix flour, sesame seeds, sugar, anise seeds, baking power & salt on low, until just combined.

In small bowl combine olive oil & water, add to flour mix.

Beat on low until just combined, scrape down sides of bowl.

Shape a 1 1/2 tablespoon of dough into a ball.

Place 2 to 6 balls at a time on a piece of parchment, at least 5" apart and cover with another piece of parchment. (Number depends on the size of your baking sheet - 6 will fit on a half-sheet pan).

Roll out into very thin rounds between the parchment sheets.

Transfer dough with parchment to a baking sheet.

Lift off top piece of parchment.

Generously brush with egg white & sprinkle with sugar.

Repeat with 2 more balls of dough.

Bake, rotating sheets halfway through, until they are brown at edges & in spots on top.

This should take about 6 - 8 minutes.

Cool on wire rack.

Wafers may be kept, stacked between layers of parchment, in airtight container at room temp for up to 4 days.

Edited November 21, 2008 by andiesenji (log)

[gfron1]

I tried Andie's friends recipe. They were much better than the previous recipe, but still not as flaky/delicate as the Matiz brand. I really think its like a croissant - layers. So, I want to do this recipe again, but brush with oil, fold and re-roll, repeat. That should give it the air pockets and thinness it needs. That said, Anna and Dockhl, this is one you can try and enjoy. I brushed mine with ginger syrup again which is a great finish.

And just for fun, I did a double decker filled with pomegranate seeds and brushed with pomegranate syrup. Nice but I wouldn't do it again.

[gfron1]

Today I used some three day aged dough made with LeBlanc hazelnut oil instead of olive. It was very nice...nice enough that I slathered it with some extra ganache and chomped away!