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07/07/2007

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i love the tortas de aceite and could go through close to infinite quantities of them, if my budget could stand it (though they're a bit cheaper at my local co-op: 4 bucks and change, i think.) i like them particularly with a soft stinky cheese, for a slightly more substantial snack.

Also, I remember reading "Ballet Shoes", though not the snacks. Perhaps I should dig it out the next time I'm at my parents' place...

Ah, Ballet Shoes.....

Hi!

FWIW, I have tried both brands and I think the Matiz brand crispbreads/tortas are better. Give them a try if you can find them.

They look like this:
http://www.matizespana.com/products/8breads/8b_MatAnd_tortas.html

Thank you for the tip! I will certainly keep an eye out for them.

Actually, just now as I was previewing this comment, I went to see, and it looks like these ones aren't sold locally. They are, however, available online here, so perhaps I'll place an order, if I can find a few more things to buy and justify the cost/trouble/fuel of shipping.

I translated the Spanish-language recipe for tortas de aceite and posted it to the smsfr.blogspot.com/2007/03/tortas-de-aceite.html website. The English language recipes online are more for a cookie, and not a yeast-dough torta. European measurements are in gram weights. One gram = .035 ounce.

Emilie Garcia
Port Orchard, WA

The recipe for the tortas that I tried to post to the smsfr blogspot fails to appear there yet. Here is the recipe:

Tortas de Aceite

50 gr (1 3/4 oz) olive oil
Peel of 1/2 lemon
1 T ground anise
180 gr (6 1/3 oz) flour
10 gr (1/3 oz) yeast
80 gr (2 3/4 oz warm water
20 gr (3/4 oz) Anis del Mono
(anise liqueur, anisette)
1 T sesame seeds
15 gr (1/2 oz) sugar
Pinch of salt

Heat the oil with the lemon peel, remove from heat and add ground anise. When cool, add rest of ingredients and knead gently. Let rise until doubled. Form dough into little balls about the size of walnuts and roll out thin in a circle. Sprinkle with sugar if desired. Place in baking pan and bake in 325 oven til golden. These go good with olive tapenade if made without the sugar.

Emilie Garcia
Port Orchard, WA

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