Yield: Yields about 24 crackers
Those Spanish tortas de aceite—crisp, orange-anise-flavored olive oil crackers handmade in Seville—have become a common sight in many upscale grocery stores. The tortas come individually wrapped in wax paper in sets of six, and are pretty pricey (not to mention addictive). If you want to supply your habit in a thriftier manner, this recipe yields rich, flaky tortas similar those at the grocery store, but they aren’t nearly as greasy or expensive.
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I second everything Lavendel said! Thank you so much for posting this recipe, Ivy! Do you think that the large balls can be frozen?
Promise I will come back on and properly rate after I've actually tried the recipe (this weekend), but I was just so excited to see this recipe, I wanted to send a quick THANKS YOU to Ms. Manning for posting it! Addiction is the perfect word for describing how I feel about these pricey little gems of crispyness, and making my own will help my budget, though not my waistline. I'll be curious to see if I can freeze the results of my efforts.
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