Tortas de Aceite

This is the packaged version

clipped from casaoliver.com

OK, here's a recipe for those yummy Spanish olive oil tortas (courtesy of Susan at wildyeast.com):

125 g. bread or pizza dough (1/2 cup)
1 T. sesame seeds
2 T anise seeds
1/4 c. olive oil
zest of 1/4 lemon in WIDE strips
1.5 t. anisette liqueur
70 g. of flour (1/4 cup)
sugar

toast the seeds in a skillet until they start to pop

heat oil and zest in a nother skillet untl the peel turns BLACK.
remove the peel and let the oil cool

place the bread or pizza dough in a food processor with the seeds, oil, and liqour. pulse until the oil is evenly distributed. Add flour and pulse some more until you have a humongous soft, oily ball.

separate the ball into 8 pieces, and roll each piece to 4"round.

place on a parchment lined baking sheet and sprinkle with sugar

bake 15-17 minutes

turn the oven to BROIL and broil the rounds 5" from the broiler flame until they're toasted and the sugar melts...about 40 seconds

cool and whatever....eat them or store them in something.

NOTE: I HAVE NEVER MADE THESE BEFORE, SO I'M NOT SURE OF THE MEASUREMENTS of the dough and the flour. I think it's ok, but ver vaist. You start with (thawed) frozen bread dough or leftover pizza dough, add a lot of oil, and toasted seeds, run it through a food processor with some flour and then roll out 8 pieces of dough into 4" rounds and bake/broil.

But I know Sally is crazy about these things, and they don't seem too hard to make.

Spaniards love these with coffee in the ayem, i'm told. But of course, how would I know? I never go anywhere, I never do anything.