The Ovis Mollis gluten-free are crumbly, very delicate cookies that melt in the mouth, made with hard-cooked yolks and rice flour for a unique texture.
Ovis Mollis gluten-free is the recipe I propose today, the gluten-free version of the classic ovis mollis I prepared some time ago.
Ovis Mollis are traditional cookies from Piedmont, known for their incredibly crumbly texture. Their name means “soft egg” because the dough is made using hard-cooked yolks which make these cookies so delicate and melt-in-the-mouth.
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-cooked yolks and then filled with jam or chocolate cream, and also with dried fruit for the most indulgent.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- egg yolks hard-cooked egg yolks (≈3.5 oz / 100 g)
- 3 tbsp gluten-free powdered sugar (≈0.9 oz / 25 g)
- 1 pinch salt
- 1 vanilla bean
- 1 lemon (grated zest)
- 1 cup + 2 tbsp butter (about 8.8 oz / 250 g (can be substituted with lactose-free butter or margarine))
- 1 1/3 cups gluten-free rice flour (≈7 oz / 200 g)
- 1/2 cup potato starch (gluten-free) (≈2.5 oz / 70 g)
Tools
- 1 Bowl
- 1 Sieve
- 1 Baking tray
- 1 Parchment paper
Steps
First of all prepare the hard-cooked egg yolks: cook the eggs in boiling water for about 9–10 minutes, then let them cool and separate the yolks from the whites.
Pass the hard-cooked yolks through a sieve or mash them very well with a fork until you get a fine, sandy texture.
Mix the sieved hard-cooked yolks with 3 tbsp of sugar and the salt.
Add the aromatics, then the butter and the sugar.
Combine the sifted flour with the potato starch and knead quickly.
Shape into a disk and cover with cling film.
Let rest in the refrigerator for at least 30 minutes.
Form small balls, flatten them slightly and make a small hole in the center.
Arrange the cookies on a baking tray lined with parchment paper.
Bake at 356°F (180°C) for 10–15 minutes in a preheated conventional oven.
Let cool and fill with jam and chocolate cream.
WARNING: consult the Italian Celiac Association handbook and carefully read ingredient labels to ensure they do not contain gluten contamination
Tips
Tips
You can make them lactose-free by replacing regular butter with lactose-free butter or vegetable margarine in the same amounts.
Use very firm yolks and pass them through a sieve.
Do not overwork the dough.
If the dough is too soft let it rest 30 minutes in the refrigerator.
If the dough is too soft let it rest 30 minutes in the refrigerator.
If the dough is too soft let it rest 30 minutes in the refrigerator.
Ovis Mollis variations
Cocoa Ovis Mollis by adding unsweetened cocoa powder to the dough.
Ovis Mollis with almond flour for a richer flavor.
How to store Ovis Mollis
The Ovis Mollis gluten-free keep very well for 4–5 days if stored in a tin box or airtight container.
FAQ (Questions and Answers)
Why are they called Ovis Mollis?
The name derives from Latin and means “soft egg”, because hard-cooked yolks are used in the dough, which make the cookies crumbly.
Why don’t my Ovis Mollis keep their shape?
Probably the dough is too soft: in this case just let it rest in the refrigerator before shaping the cookies.
The Ovis Mollis gluten-free are elegant and delicate cookies, perfect for those who love crumbly sweets that melt in the mouth. With a few ingredients and a simple preparation you can bring refined and fragrant cookies to the table, ideal to accompany tea or coffee.
If you love homemade cookies, also try other recipes on the blog and discover many ideas perfect for gluten-free breakfast and snacks.
