Ovis mollis biscuits: the recipe for biscuits with crumbly and delicious hard-boiled yolks

Start by preparing 3 hard-boiled eggs and, after letting them cool, take the yolks and work them in a container together with 15 g of icing sugar, then pass the mixture through a sieve.
Transfer the egg yolk mixture into a larger container and start mixing it with the soft butter and the grated lemon zest.

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After obtaining a smooth cream, add the remaining part of the icing sugar (50 g), the flour and the potato starch.

Let the dough rest for at least 30 minutes in the fridge covered with cling film. Then roll it out between two sheets of baking paper and cut out the biscuits, placing them on a baking tray.

Bake at 160°C for 15 minutes in a fan oven. The biscuits should be cooked but not golden.

Let them cool and then sprinkle them with icing sugar.

storage
You can store ovis mollis biscuits for 3-4 days in a tin box.