Tortes de Aceite

If I'm given some kind of nice cake or biscuit as a present, I always want to know where it has come from and then can I make it myself!
This happened at Christmas this year when a friend bought me some Tortes de Aceite. I'd never even seen these Spanish Olive Oil biscuits before - I've since seen them in several different places but mainly savoury versions. 
I set out to find a recipe to see if homemade ones would be as good as the shop bought ones. I came across this recipe by Jamie Oliver which I have adapted slightly to give them an additional crunch with the addition of some chopped almonds and crunchy sugar on top.
I was really pleased with the outcome and I have been told I have to make them again. Beware, they are very addictive! Thank you Jamie Oliver!

Ingredients: 

Makes 12
300g Type '00' flour1 teaspoon sea salt2 teaspoons fennel seedsSpanish extra virgin olive oil3 tablespoons  caster sugar plus extra for dusting1 x 7g sachet of dried yeasticing sugar, for dustingplain flour, for dusting1 large egg white, preferably free range, beaten
handful of chopped almonds

a sprinkling of crunchy sugar crystals


Method:
Preheat the oven to 230°c. Mix the flour, salt and fennel seeds in a bowl. Pour 100ml of extra virgin olive oil into a jug with 150ml of warm water then add the caster sugar and yeast and mix well. Leave for a few minutes.
Make a well in the centre of the flour mixture and slowly pour in the yeast mixture, using a fork gradually mix in the flour from the outside as you go. When it all starts to come together, use your hands to mix it into a lovely smooth dough.
Lightly oil two large baking trays, then dust them with icing sugar. Lightly flour a clean work surface and a rolling pin. Divide your dough into 12 equal-sized pieces and roll each one into a ball, then roll out each ball until it's about 10cm in diameter. The thinner you roll out the dough, the crispier the final biscuit will be. Put these on your trays, and brush each one with some beaten egg white. Dust each biscuit lightly with icing sugar so they all have an even coating, and scatter over some almonds and the crunchy sugar.
Cook in the hot oven for around 10 to 12 minutes or until golden and crisp. Transfer to wire racks to cool, then tuck in.