Sunday, November 23, 2008

Work in Progress: Torta de Aciete (Olive Oil Crisp)

I've recently been trying to replicate the Matiz brand Olive Oil crisps that we sell at the store. The tortas are amazing, but at $1 per crisp, are a bit pricey.

The goal is an ultra-crisp, delicate wafer that isn't cakey or doughy. It is a very simple food that comes in both sweet and savory. I've come fairly close using a recipe provided by Andiesenji over at eG.

Olive-Oil Crisps

1 1/2 cups plus 2 tablespoons AP flour
1/4 cup 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

Oven to 400F

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. 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.

Bake, rotating sheets halfway through, at which point, I brushed with a ginger syrup, and continue baking until they are brown at edges & in spots on top. This should take about 6 - 8 minutes. Cool on wire rack.


Manggy said...

Excellent, Rob (and very economical, lol). You say you came fairly close-- would you say the slight difference is in the flavor or the texture you've achieved?

Gfron1 said...

The difference is in texture. Taste was spot on. There was just the subtle-est of thick floury texture. My cheat would be to roll, brush with oil and re-roll. But I don't think that's how it's done. My other thought is to let the dough rest for a day or two before rolling to increase hydration. I'll try these again after Thursday - lot's of pies to bake for folks this week.

Manggy said...

If there's enough elasticity, you might consider stretching it a la strudel/lavash? Is that much closer to the texture you're looking for? Perforate the dough along cut lines, cut after baking. But reading the recipe, there's not much of an opportunity to develop the gluten, hmmm...

Manggy said...

(Oh, happy thanksgiving! :)

Gfron1 said...

Yeah, not much elasticity. It rolls out, but its so oily that it crumbles under tension. I'm aging some dough right now and will give it a bake next time my oven is free (I did about 30 pies or quiche today!). And thanks - I'll be sure to gorge myself appropriately!