One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".


Thursday, February 5, 2009

Seville Olive-Oil Wafers

My curiosity was piqued when I came across this recipe in Martha Stewart's recent Baking book. This wafer-thin 'cookie' contains sesame seeds as well as aniseeds, and, loving the flavor of aniseed, I knew I'd have to give it a try. Instead of sprinkling regular, ol' granulated sugar across the top, I went for superfluously glistening sparkling sugar. I not only loved the little extra sweetness the sparkling sugar gave the wafer but absolutely adored the shimmer these cookies then took on. The crispy shards the wafers are broken into are perfect with a hot cup of tea or coffee. A new favorite!

Seville Olive-Oil Wafers

1-1/2 cups plus 2 tablespoons all-purpose flour
1/4 cup hulled sesame seeds
3 tablespoons sugar, plus more for sprinkling
1 tablespoons anise seeds
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons ice water
2 large egg whites, beaten until foamy

Preheat oven to 400 with racks in the upper and lower thirds. In the bowl of a electric mixer fitted with a paddle attachment, mix flour, sesame seeds, sugar, anise seeds, baking powder, and salt on low speed until just combined. In a small bowl, combine the olive oil and water; add to flour mixture. Beat on low speed until just combined, scraping down the sides of the bowl as needed.

Shape a 1-1/2 tbls. of dough into a ball. Place two balls at a time on a piece of parchment, at least 5 inches apart, and cover with another piece of parchment. Roll out into very thin 8 x 4 inch ovals. Transfer dough and parchment to a baking sheet. Lift off top piece of parchment. Generously brush ovals with egg white, and generously sprinkle with sugar. Repeat with 2 more balls of dough.

Bake, rotating sheets halfway through, until the cookies are brown around the edges and in spots on top, 6 to 8 minutes. Transfer parchment and cookies to a wire rack to cool completely. Repeat with remaining balls of dough. Cookies can be kept, stacked between layers of parchment paper, in an airtight container at room temperature for up to 4 days.


Source: Martha Stewart Baking Handbook

2 comments:

Chefmom said...

does any one have this recipe to share?
Seville olive-oil wafers

Lori (All That Splatters) said...

Chefmom, I've revised the post to include the recipe. Hope this helps!


Lori :D

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