Krumiri
Recipe
- Title:
- Krumiri
- Categories:
- Cookies, Italian
- Yield:
- 48 servings
Ingredients
- 1 c Unsalted butter
- 1 ts Vanilla extract
- 2/3 c Sugar
- 1 1/2 c All-purpose flour
- 3
- Egg yolks
- 1 c Yellow cornmeal
Directions
- PREHEAT THE OVEN TO 325F.
- Beat the butter with the sugar by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle.
- Continue beating until the mixture lightens both in texture and color, about 4 or 5 minutes.
- Beat in the vanilla, then the yolks, one at a time, beating smooth after each addition.
- Stir the flour and cornmeal together, and stir into the butter mixture by hand.
- Line 2 or 3 cookie sheets with parchment paper and pipe the Krumiri in horseshoe or stick shapes, using a pastry bag fitted with a 1/2-inch star tube (Ateco #4).
- Bake about 15 minutes.
- Remove from pans and cool on a rack.
Directions
- VARIATION OF KRUMIRI: SCHIACCATINE DI GRANTURCO.
- These wonderful biscotti are always on the bar at Tonino and Claudia Verro's charming inn, Contea, at Neive, near Alba in Piemonte.
- The surrounding area, known as the Langhe for its situation in the Langa hills, has some of Italy's most breathtaking natural scenery, as well as excellent wine and Grappa.
Directions
- FOLLOW THE RECIPE FOR KRUMIRI, but do not pipe the dough.
- Divide the dough in half and place each half on a piece of parchment or wax paper.
- Shape the dough into a rough log about 1-inch diameter and about 6 inches long.
- Roll and tighten the paper around the dough, to make it perfectly cylindrical.
- Chill the cylinders of dough about 1 hour, until firm.
- Remove one piece at a time from the refrigerator and slice the cylinder into disks 1/4-inch thick.
- Arrange the disks of dough on paper-lined cookie sheets, 1 inch apart on all sides.
- Continue with the other cylinder of dough.
- Bake as for the Krumiri.
Directions
- NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Karen Mintzias
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