Tag: ovis

Ovis Mollis Biscuits – 's Ovis Mollis Biscuits Recipe – Italian Cuisine

First of all, boil the eggs to make them hard-boiled (here you will find the timing), then shell them.

Put the flour and sugar in a bowl, then add the butter, vanilla and lemon peel in the center.
Sift the egg yolks with a narrow mesh strainer to combine them with the other ingredients, then start kneading.

Work quickly until you get a homogeneous dough, then cover it with cling film and let it rest in the fridge for 1 hour.

Take the dough, divide it into balls of about 3 cm in diameter and arrange them on the baking sheet lined with parchment paper, then gently mash them in the center to form the characteristic dimple (you can use the tip of your thumb or any tool that has a diameter of not more than 2 cm).
If you think the biscuits have softened too much, let them rest for 10-15 minutes in the fridge before continuing.
Fill the dimple with jam, then cook for about 10-12 minutes at 180 ° C, in a preheated convection oven.

Ovis Mollis biscuits are ready, let them at least cool down, or you will burn yourself with the jam.

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Ovis molis – Italian Cuisine

Mix flour, starch, icing sugar and a pinch of salt; add the chopped soft butter, the crushed hard yolks and the seeds of 1/2 vanilla pod and mix everything. Make a dough, wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour and 30 minutes. Then spread it between two sheets of lightly floured baking paper, at a thickness of 5 mm.
obtained about 24 eggs with a drop-shaped mold (7 cm long); puncture half of them, at the base, with a round mold (ø 2,5 cm).
bake at 180 ° C for 15-17 minutes, take out of the oven and allow to cool completely. Fill the whole eggs with 1 teaspoon of lemon curd and place the pierced eggs on top.
Storage: cool, for 3-4 days, in a tin box.

How to prepare ovis mollis cookies: the recipe – Italian Cuisine

Crumbly, soft and light: these are the ovis biscuits, made with a particular pastry and suitable for any occasion. And to be filled with jam or chocolate

Ovis mollis cookies they are the most delicious thing one can imagine. The pastry with which they are prepared has a special ingredient that makes it soft and crumbly: the firm yolk. Worked together with flour, butter and sugar, makes the consistency of particularly delicate shortcrust pastry and suitable for making all kinds of biscuits, stuffed, covered with chocolate or smooth. These cookies are perfect for the morning set or served as an accompaniment to five o'clock tea. Yes they can stuff with jam, it can be added cocoa in the dough or can be covered, once cooked, with del melted chocolate, for an even more delicious result. Good job!

Plate of Christmas cookies under lights

The recipe of ovis mollis biscuits

Ingredients

200 g 00 flour, 100 g potato starch, 100 g icing sugar, 5 firm yolks, 200 g butter, grated rind of an untreated lemon.

Method

Place the sifted flour on a pastry board, add the sugar and formed a hollow in the center, put the butter at room temperature made into small pieces, and start to knead only with your fingertips. United immediately afterwards the firm yolks that you will have sieved and flavored with the grated lemon peel. Make a loaf, cover it with cling film and put it to cool in the fridge for at least half an hour. After this time remove the dough, roll it out with a rolling pin on a floured surface and cut the biscuits with molds. Arrange them on a baking sheet covered with baking paper and put them in the oven at 170 degrees for 15 minutes, or until you see them turn golden.