I first encountered krumiri on one of my first visits to Italy in the early Seventies. I have to confess that I was mainly attracted to the brightly lithographed red tin and wanted to add it to my growing collection. Later on the train back to Zurich I opened the tin and was pleasantly surprised to find a bonus of delicious biscotti. Krumiri are delicately buttery with a strong, sweet corn flavor.
Makes four to five dozen cookies
2 sticks unsalted butter
2/3 cup sugar
1 teaspoon vanilla extract
3 egg yolks
1 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
1 cup yellow cornmeal
Two or three cookie sheets lined with parchment
- Preheat the oven to 325 degrees.
- 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 attachment. Continue beating until the mixture lightens in both texture and color, 4 to 5 minutes. Beat in the vanilla, then the yolks one at a time, beating smooth after each addition. Stir the flour and cornmeal together to mix and then stir the flour mixture into the butter mixture by hand.
- On the prepared pans, pipe the Krumiri in horseshoe or stick shapes, using a pastry bag fitted with a 1/2-inch star tube (Ateco #4).
- Bake the Krumiri for 15 minutes. Remove from pans and cool on a rack.