For 8 € 0.3 /pers. 305 kcal/100g
- 250 g all-purpose wheat flour
- 1/2 teaspoon ground cinnamon
- 110 g extra virgin olive oil, preferably of the Arbequina variety
- 110g sugar
- 1 egg M
- 30 g anise liqueur
The oiled ones are traditional pastas from Holy Week in Zamora which, as you know, is declared a Spanish Festival of International Tourist Interest. Its celebration dates back to the 13th century, one of the oldest in Spain, and since 2015 it has enjoyed the privilege of being considered an Asset of Cultural Interest.
In terms of gastronomy and, specifically in the sweet section, Zamora is characterized by its torrijas , its sugared almonds and, of course, its oiled almonds . These pastas, so typical of Zamora Easter, are characterized by the use of oil as the only fat, hence the name. No butter, lard, products of animal origin. With this they could be taken during Holy Week, far from religious prohibitions.
They are pastas with a slightly hard texture, flavored with anise and that are not only delicious but also smell wonderful, especially during baking. They are perfect for toning the body after the night processions, when you come home with the cold in your bones, for a family snack or, simply, to enjoy a sweet bite when the body asks for it.
Preparation of the dough for the Zamoran oiled Easter eggs
- We mix the flour and ground cinnamon and sift it into a large container into which we will add the rest of the ingredients. We add the sugar and extra virgin olive oil. Stir with a wooden spoon until completely incorporated.
- Next we add the beaten egg, of which we will have previously reserved a tablespoon (we will use it to brush the oiled ones once they are formed and ready to go to the oven). Add the anise liquor and mix again until all the ingredients are incorporated and a homogeneous mass is obtained. We can help ourselves with our hands and knead, as it is a dense dough and difficult to handle with a wooden spoon.
- We roll the dough and reserve it in the same container, covered with transparent film, letting it rest for thirty minutes. With this we get the gluten to relax and all the ingredients to amalgamate.
Form and baking of the Zamoran Easter Easter oils
- We divide the dough into the number of oiled ones we want to bake. We have weighed it and divided it into nine portions of the same weight, but you can do the task by eye and make more or less quantity. To taste. We form a ball with each portion of dough and place them on a baking tray lined with parchment paper or a silpat.
- We flatten each ball with the palm of our hand, trying not to leave them too fine. We cut a small cross on the surface, with the help of a sharp knife. We brush with the beaten egg that we have reserved.
- Bake in the oven, preheated to 170º C with heat up and down, for approximately 18-20 minutes or until they begin to brown. Once cooked, we let them rest for about five minutes and then remove them to a rack to cool completely. The oiled ones should be slightly firm to the touch and will harden even more with rest.
You can see all the step-by-step photos of the Zamoran oiled recipe in this album. Don’t miss any details and they will turn out perfect.
Tips for perfect Zamoran Easter oiled cookies
- The oiled dough is very tasty and easy to handle, but it is important to add a touch of fat and flour so that it is not too dry or, on the contrary, too greasy. In one case or another we can adjust it by adding a little more flour or a little water.
- Don’t overdo the baking because, although the oiled ones should be hard to the touch, they will harden more during cooling. Even though they are hard pasta, we don’t want our teeth to break when eating them.
- They last in perfect condition for days, although they will surely fly out of your kitchens in less than 24 hours.
- If you want to make more, all you have to do is double the weight of the indicated ingredients.