Olive Oil Tortas (Tortas de Aceite)
- MakesMakes ten 5½-inch tortas
- Cook Time2 hours
- Active time plus cooling15 minutes active, plus cooling
- 1
These thin, crisp, cracker-like Spanish breads, called tortas de aceite, are subtly sweet from a sprinkle of sugar that forms a frosty coating. But the star is extra-virgin olive oil. The fruity, peppery flavor of olive oil is complemented by fragrant orange zest and fennel seeds; sesame and cinnamon are a delicious pairing in the variation below. Serve with coffee, tea or dessert wine; include them on a cheese board; or tuck a shard into a bowl of ice cream. You can enjoy them as soon as they’ve cooled completely, but we found their flavor and texture improve after an overnight rest. In an airtight container, they’ll keep for several days.
Don’t use all-purpose flour. The lower protein content of cake flour means less gluten development in the dough so these tortas bake up with a shorter, flakier, more delicate texture than the typical flatbread. h
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