---------- Recipe via Meal-Master (tm) v8.05
       Title: Tortas De Aceite
  Categories: Cookies
       Yield: 15 servings
       1 c  Olive oil or vegetable oil
       1    Lemon peel
            =2 inches by 1/2 inch
       2 ts Anise seeds
       2 ts Sesame seeds
     1/2 c  Dry white wine
       1 ts Finely grated lemon peel
       1 ts Finely grated orange peel
     1/2 c  Sugar
   3 1/2 c  All-purpose flour
       1 tb Ground cinnamon
     1/4 c  Blanched; sliced almonds
   Recipe by: The Cooking of Spain and Portugal
      In a small saucepan or skillet, heat the oil over moderate heat until a
   light haze forms above it. Remove the pan from the heat, stir in the strip
   of lemon peel and the anise and sesame seeds, and then set the oil aside to
   cool to room temperature.
       Discard the lemon peel and pour the oil and seeds into a large mixing
   bowl.  Stir in the wine, grated lemon peel and orange peel, and the sugar,
   and mix until the sugar dissolves. Sift the flour and cinnamon into the
   mixture, 1/2 cup or so at a time, stirring well after each addition.
    When the dough becomes too stiff to stir easily with a spoon, knead in the
   remaining flour with your hands. Gather the dough into a ball and let it
   rest at room temperature for at least 30 minutes.
       Preheat the oven to 350 degrees.  Divide the dough into about 15 equal
   pieces.  Pat and shape each piece into a flat cookie about 3 inches in
   diameter and 1/4 inch thick. Arrange the cookies about 2 inches apart on an
   ungreased baking sheet. Press 6 to 8 almond slices gently but firmly into
   the top of each cookie and bake in the middle of the oven for 20 to 25
   minutes, or until the tops of the cookies are golden brown at the edges and
   firm to the touch. Transfer them to a rack to cool. They may be kept up to
   3 weeks in a covered jar.
   “The Cooking of Spain and Portugal” from the Time-Life series “Foods of the