Spanish Olive Oil Tortas with Orange-Blossom Water and Aniseed

One of my guilty food pleasures is Spanish tortas de aceite—crisp olive oil crackers handmade in Seville. The tortas come individually wrapped in wax paper in sets of six, and are pretty pricey. Since I can blow through a stack of these in minutes, I decided it was time to figure out how to supply my habit in a thriftier manner. This recipe yields rich, flaky orange-anise Spanish tortas similar to the ones that tempt me at the grocery store, but they aren’t nearly as greasy or expens