A century ago, in the Spanish village of Seville, an enterprising young Ines Rosales started making and selling lightly sweetened, crispy torta crackers – each delicate round wrapped with care in wax paper. Today her legacy continues in the same neighborhood, but in a slightly more modern kitchen. However, hand-rolling and wrapping is still the key to their light-as-air texture and perfectly balanced flavor. They add traditional flair to coffee and tea service or to a board with soft, creamy cheeses.
- Sweet .
- Thyme and Rosemary