Crumbly and Delicious Traditional Ovis Mollis Cookies

Traditional Ovis Mollis are delicious and crumbly biscuits, originally from Northern Italy. They are round biscuits, with a central hollow filled with jam or marmalade, whose dough is made with crumbled hard-boiled egg yolks, just like the canestrelli biscuits. The name probably comes from Latin, and may refer to the soft and melting consistency on the palate, which almost resembles whipped shortcrust pastry.

Preparing them is very simple: the egg yolks, already cooked, are sieved in a fine mesh strainer and worked with butter, a teaspoon of vanilla extract, flour, potato starch, icing sugar, a pinch of salt and the grated rind of an organic lemon; the resulting dough is placed in the refrigerator for two hours, then divided into many small spheres, to be placed on a baking tray, covered with baking paper, and lightly pressed in the center to create dimples. Once filled with your favorite jam and after a short further rest, the biscuits are baked at 360°F/180 °C for 10-12 minutes.

The result will be delicate and tasty morsels, perfect for nibbling during a study break, or offered to adults and children for an afternoon snack, accompanied by a cup of hot infusion. They are so good that one leads to another, and can also be served as a dessert at the end of the meal together with a drop of bicerin.

What Are Ovis Mollis?

Ovis Mollis is a traditional Italian dessert, particularly famous in the region of Abruzzo. Its name, which translates to "soft eggs," refers to the delicate, almost cloud-like texture of the dessert. The dish is believed to have ancient roots and is associated with the Easter holiday, where it was originally prepared to celebrate the season of renewal and fertility. Historically, Ovis Mollis was made with eggs, sugar, and almonds, creating a rich, nutty, and smooth texture that made it a special treat. The recipe has been passed down through generations, with various regional adaptations over the years. This sweet treat is symbolic of the hardworking nature of the Abruzzo people, often prepared for gatherings and family celebrations.

Pro Tips for The Best Ovis Mollis

• Since the recipe relies heavily on eggs and sugar, opt for the freshest ingredients available. Fresh eggs contribute to the richness and delicate texture of the dessert.
• For the perfect consistency, it’s important to measure your ingredients precisely. Too much or too little of any ingredient can affect the final result.
• fter preparing the dessert, allow it to cool completely at room temperature before refrigerating. Chilling it for several hours or overnight will help the flavors meld and give the Ovis Mollis a firmer consistency.
• Ovis Mollis is best served chilled, which allows the flavors to come together and the texture to remain creamy and rich. Make sure to refrigerate it long enough for it to firm up before serving.

Can I Use a Different Filling?

Yes! While apricot jam is traditional and complements the dessert's sweetness, you can experiment with other fruit jams like peach, raspberry, or strawberry for a different flavor profile. Alternatively, you could use a chocolate spread, honey, or even a mixture of mascarpone and vanilla if you prefer a creamier filling.

Can I Add Anything Else to The Dough, Like Flavors?

Yes! For example, you could mix in vanilla extract, almond extract, or lemon zest for a subtle citrusy twist. Adding a pinch of cinnamon or nutmeg can also enhance the flavor, giving it a warm, spiced note. If you're looking for a more indulgent touch, you could incorporate cocoa powder for a chocolatey version.

Can I Make Ovis Mollis Ahead of Time?

Yes, Ovis Mollis can definitely be made ahead of time. In fact, it benefits from resting in the fridge for a few hours or overnight, as this allows the flavors to develop and the texture to firm up. Simply prepare the dessert, let it cool to room temperature, and then refrigerate it until you're ready to serve.

Do Ovis Mollis Freeze Well?

Yes, Ovis Mollis can be frozen, but it’s best to freeze it before adding any toppings or fillings, as these may not freeze well. To freeze, wrap the dessert tightly in plastic wrap or store it in an airtight container. When you're ready to serve, let it thaw in the refrigerator overnight for the best texture. Keep in mind that freezing may slightly affect the texture, so it's ideal to enjoy it fresh whenever possible.

How to Store Ovis Mollis

To store leftover Ovis Mollis, place it in an airtight container and refrigerate it. It will stay fresh for up to 3-4 days. Make sure to cover it well to prevent it from drying out or absorbing any odors from the fridge.

How to Make Ovis Mollis

Place the eggs in a saucepan of water, bring to a boil and cook for 8 minutes, until hard-boiled. When they are ready, drain them and place them in cold water to stop the cooking.

Once cold, shell them and remove the yolks; the egg whites, however, will not be necessary.

In a bowl, mix the icing sugar with a pinch of salt, the starch and the all-purpose flour, previously sifted.

Add the butter, cubed, the grated lemon zest and a teaspoon of vanilla extract.

Then add the egg yolks, sifting them through a fine mesh sieve.

Mix all the ingredients with a fork. If using a stand mixer, combine all the ingredients in the bowl and work them quickly with the leaf hook.

Once you have obtained a grainy mixture, you can start kneading quickly with your hands.

Work the dough until it becomes a smooth loaf, wrap it in cling film and leave it to rest in the fridge for about 2 hours.

After the resting time, take the dough, divide it into balls of about 3 centimeters in diameter and place them on the baking tray, covered with parchment paper.

Press them gently in the center to form the characteristic dimple, using any tool with a diameter no greater than 2 centimeters.

Fill with the apricot jam (or any type you like best) and place the biscuits in the refrigerator for about 30 minutes.

Bake at 360°F/180°C, in a preheated convection oven, for 10-12 minutes. Once baked, leave them to cool on a cake rack.

Sprinkle the biscuits with a little powdered sugar. Enjoy!