Nocciolata Ovis Mollis + Rigoni Di Asiago Nocciolata Gift Box Giveaway

Mother’s Day is quickly approaching so be ready to pamper your Mom with something really special. If you need a sweet idea, here are my Nocciolata Ovis Mollis the light, crumbly, melt-in-your-mouth Italian cookies made with hard boiled egg yolks and potato starch and embellished with dollops of Nocciolata, the outstanding hazelnut spread produced by Rigoni di Asiago. The traditional Ovis Mollis (literally soft eggs) are shortbread cookies with a little well in the center filled with apricot jam that resemble in shape and appearance a fried egg. I replaced the jam with my favorite hazelnut spread Nocciolata that, unlike her notorious competitor, has no palm oil and comes from organic farming.

Happy Mother’s Day to all the Mommys of the planet!!!

Remember to enter the delicious giveaway courtesy of Rigoni di Asiago USA in order to win a delicious Nocciolata Gift Box

http://breadloveanddreams.com/2015/05/01/rigoni-di-asiago-nocciolata-gift-box-giveaway/

Photo by Ale Gambini – BreadLoveAndDreams.com

Yields : 24 Ovis Mollis cookies

Difficulty : easy

Prep Time : 25 min.

Cook Time : 12 min.

INGREDIENTS

8.82 oz (250 gr) flour type 00

4.41 oz (125 gr) potato starch

8.82 oz (250 gr)unsalted butter, softened

4.41 oz (125 gr) powdered sugar, sifted

1 tsp vanilla extract

9 medium egg yolks, hard boiled

Nocciolata Rigoni di Asiago, for garnish

Powdered sugar, to sprinkle

DIRECTIONS

Sift together flour and potato starch. Set aside.

Sieve the hard-boiled egg yolks trough a mesh strainer. Set aside.

In a mixing bowl of a stand mixer, cream butter and powdered sugar.

Add the vanilla extract and continue to cream.

Add the sieved egg yolks and mix until incorporated.

Reduce the speed then add flour and potato starch until just incorporated.

Shape the dough into a big ball, wrap with plastic wrap and allow to rest in the fridge for at least 2 hours.

Preheat the oven at 350 F degrees.

On a work surface, shape the dough into walnut-sized balls and move them onto a baking sheet covered with parchment paper.

Flat a little the balls and make a well with your thumb or with the handle of a small rolling pin.

Bake for 12 minutes or until just golden.

Allow to cool on their baking sheet for a couple of minutes than fill each wells with a teaspoon od Nocciolata spread and allow to cool completely.

Serve sprinkled with powdered sugar or store in a cookie tin; they will taste even better the day after.