Tortas de Aceite (Olive Oil Wafers)

By patticakes

adapted from La Cocina de Mama: The Great Home Cooking of Spain by Penelope Casas

Ingredients

• Olive-oil wafers
• 1 1/2 c plus 2 tablespoons all-p. flour
• 1/4 c unhulled 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

Preparation

Step 1

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 1.5 tablespoon of dough into a ball. Place 2 balls at a time on a piece of parchment, at least 5" apart and cover with another piece of parchment. Roll out into v. thin 8x4" ovals (change the size if you wish). Transfer dought & parchment to a baking sheet. Lift off top piece of parchment. Generously brush ovals with egg white & sprinkle w/sugar. Repeat with 2 more balls of dough.
Bake, rotating sheets halfway through, until they are brown at edges & in spots on top, 6 - 8 mins. Cool on wire rack. Wafers may be kept, stacked between layers of parchment, in airtight cont. at room temp. of up to 4 days.