Ovis Mollis Cookies

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Recipe from Chef Gabriele Riva




Soft Butter
Confectionery Sugar
Cooked and sifted
Egg Yolks
Cake Flour
Potatoes Starch
Fine Sea Salt
Vanilla Extract

3/4 cup + 2 TBSP
1 cup

1-3/4 cup
1/2 cup + 2 TBSP
1 tsp

  1. In a pot filled with water place the 6 eggs and bring to a boil. Leave it for another 8 minutes after the water starts boiling.
  2. Cool down the eggs right away in cold running water. When cold, peel them, separate the egg yolks and pass through a sieve. Put them aside.
  3. In a mixer and at low speed, whip soft butter with sifted confectionery sugar.
  4. Add salt and vanilla. Incorporate sifted egg yolks and mix well. Then add flour and potato starch, previously sifted. You will get a very hard dough. Let it rest for 4 hours, ideally overnight.
  5. Cut pieces of dough and mix at fast speed in a mixer to make the dough more pliable to work with.
  6. With a rolling pin, roll the dough on the Roul'Pat®. When 1/2 inch thickness is achieved, use a 1 inch pastry circle cutter to create disks.
  7. Roll the disks out quickly into a cylindrical uniform shape on the Roul'Pat®. Can make braids, spirals or twists.
    Note: Do not overwork the dough!
  8. Transfer shaped Ovis Mollis pieces to SilPain® mat with baking tray underneath.
  9. Bake at 293 – 302°F for about 20 minutes. Rotate tray at the 10 minute mark. Cookies should be a light golden brown color. These cookies have a delicate flavor, so do not over bake.

Ovis Mollis Cookies

Ovis Mollis Cookies

Tools & Equipment

  • Roul'Pat®
  • SilPain® mat
  • Half sheet baking tray (13"x18")
  • Rolling pin
  • Sifter
  • Kitchen Aid mixer, paddle attachment
  • Measuring cups
  • Measuring spoons
  • 1 inch pastry circle cutter
  • Chef knife
  • Cutting board

moderate difficulty level

Ovis Mollis Cookies

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