Gluten-Free Ovis Mollis is the recipe I propose to you today, the gluten-free version of the classic ovis mollis that I had prepared 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 yolks and then filled with jam or cocoa cream, and even dried fruit 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
- 7 oz egg yolks (hard-boiled)
- 3 tbsp gluten-free powdered sugar
- 1 pinch salt
- 1 vanilla bean
- 1 lemon (zest)
- 1 cup (lactose-free or plant-based butter)
- 1.5 cups (gluten-free rice flour)
- 1/2 cup gluten-free potato starch
Tools
- 1 Bowl
- 1 Sieve
- 1 Baking Tray
- 1 Parchment Paper
Steps
Mix the sieved hard-boiled yolks with 3 tbsp of sugar and salt.
Add the flavors, then the butter and sugar.
Combine the sieved flour with the starch and knead quickly.
Form a dough and cover with plastic wrap.
Let it rest in the fridge for at least 30 minutes.
Form small balls, flatten slightly and make a small hole in the center.
Place the cookies on a baking tray lined with parchment paper.
Bake at 350°F for 10-15 minutes in a preheated static oven.
Let cool and fill with jam and cocoa cream.
WARNING: Refer to the Italian Celiac Association’s guide and read all ingredients carefully to ensure they are gluten-free.
Advice
They keep for 5-6 days in a closed container.
They keep for 5-6 days in a closed container.
They keep for 5-6 days in a closed container.
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