The Agrisicilia team
Ingredients
4 hard-boiled yolks
200g butter
90 g icing sugar
200 ml 00 flour
100 ml corn starch (maizena)
Orange peel
Vanilla
1 pinch salt
Red orange marmalade of Sicily I.G.P.
Ovis mollis biscuits with jam delicious biscuits prepared with a shortcrust pastry with firm yolks which makes the shortcrust pastry crumbly and melts in the mouth. I wanted to combine these delicious biscuits with the Agrisicilia jam of Sicilian blood orange I.G.P. prepared with oranges of the Moro Tarocco and Sanguinello varieties, the famous blood oranges, typical of the Piana di Catania. I advise you to also look at other biscuit recipes, they will surely come in handy.
Instructions
1. Let's start preparing Ovis mollis biscuits with jam, first remove the butter from the fridge because it will have to be soft and at room temperature. Pour some water into a saucepan, add the eggs and put them on the heat and from the moment they boil, cook for 7 minutes. Remove from the heat, rinse the eggs under cold water, peel them and collect the hard-boiled yolks.
2. When the butter is soft, put it in the planetary mixer, add the icing sugar and work it until you get a smooth cream. Mash the egg yolks with a fork and add them to the butter, add the flour, cornstarch, orange zest, vanilla and a pinch of salt.
3. Mix the ingredients to obtain a compact ball, then remove from the bowl and cover the shortcrust pastry with the hard-boiled egg yolks with plastic wrap and place in the refrigerator for a few hours.
4. Turn on the static oven at 180°, line the oven plate with parchment paper. 4. Turn on the static oven at 180°, line the oven plate with parchment paper. With the handle of a wooden spoon, make a slightly enlarged hole in the center.
5. When the oven is hot, put in the oven and cook the ovis mollis biscuits for about 15 minutes. They should be golden but not dark, so check the cooking as it can vary from oven to oven. When you remove them they will still be soft but when they cool down they will become firmer.
6. When they have cooled down, helping you with a teaspoon or a pastry bag, pour them into the center of the jam. Now the ovis mollis biscuits with jam are ready to be served
