Ovis mollis cookies

Ovis mollis cookies

By
From
The Italian Baker
Makes
25-30

These are probably among the best cookies in the world… or at least they are to me. They come from the north of Italy and the name literally means “soft egg” – their tender texture is achieved by using hard-boiled egg yolks as well as potato flour. Plain vanilla cookies, they are a hit in my tea room and can also be prepared as thumb-print cookies with jam. I like them plain, as I believe beauty and flavour hide in simple things.

Ingredients

Quantity Ingredient
100g cornflour
200g plain flour, plus extra for dusting
200g butter, chilled and diced
100g caster sugar
5 hard-boiled egg yolks
1 teaspoon almond oil or extract
1 1/2 teaspoons vanilla paste or extract
icing sugar, for dusting

Method

  1. Put both flours into a food processor and pulse to mix. Add the diced butter and pulse again until mixture resembles fine crumbs. Add the sugar and pulse again. Finally, add the egg yolks, almond oil and vanilla and pulse until the mixture forms a dough; don’t worry if the mixture looks dry at first, keep the machine running for a little longer. Transfer the dough to the work surface and form it into a ball. Wrap in cling film and leave to rest in a cool place (not in the fridge) for about 1 hour.
  2. Preheat the oven to 160°C and line a large baking sheet with baking parchment.
  3. Sprinkle a little flour on the work surface and roll out the dough to about a 5 mm thickness. Traditionally, a ring cookie cutter with a hole in the middle is used, but choose a medium cutter you like and stamp out cookies from the dough. Place on the lined baking sheet, spacing them slightly apart, and bake for about 10 minutes or until lightly golden (take care not to over-bake).
  4. Remove from the oven and allow to cool on the baking sheet. When completely cool, dust with a generous amount of icing sugar.
Tags:
baking
cakes
biscuits
Italian
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