Offelle Mantovane

Filled Biscuits from Mantua

Preparation info

  • Makes

    24 to 30

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

A specialty of Mantua, these delicate pastries are filled with another, lighter dough, providing a subtle contrast of two delicate textures.



  • 12 tablespoons ( sticks) unsalted butter, softened
  • ½ cup sugar


For the dough, beat the butter until soft and light, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Beat in the sugar and continue beating until light. Beat in the egg yolks, one at a time, beating until smooth after each addition. Stir in the flour by hand. Scrape the dough onto a piece of plastic wrap, then wrap and chill the dough unti