Gluten-Free Ovis Mollis is the recipe I propose today, the gluten-free version of the classic ovis mollis I made some time ago. This recipe can also be made with lactose-free butter or margarine. Ovis mollis are very crumbly cookies made with a shortcrust pastry based on hard-boiled egg yolks and then filled with jam or cocoa cream, but also with nuts for those with a sweet tooth.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 oz egg yolks (hard-boiled)
- 1/4 cup gluten-free powdered sugar
- 1 pinch salt
- 1 vanilla pod
- 1 lemon (grated zest)
- 1 cup butter
- 1 3/4 cups gluten-free rice flour
- 1/2 cup gluten-free potato starch
Tools
- 1 Bowl
- 1 Sieve
- 1 Baking sheet
- 1 Parchment paper
Steps
Mix the sifted hard-boiled egg yolks with 1/4 cup sugar and the salt.
Add the aromas, then the butter and sugar.
Combine the sifted flour with the starch and knead quickly.
Form a dough and cover with cling film.
Let rest in the fridge for at least 30 minutes.
Shape into balls, flatten them slightly and make a small hole in the center.
Place the cookies on a baking sheet lined with parchment paper.
Bake at 350°F for 10-15 minutes in a preheated static oven.
Let cool and fill with the jam and cocoa cream.
WARNING: Consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they do not contain gluten contamination
Tips
They keep for 5-6 days in a closed box.
They can be made lactose-free by replacing regular butter with lactose-free butter or with vegetable margarine in the same quantities.
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