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  • Serves: 48 Servings


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Category: Italian, Cookies

 Ingredients List

  • 1 c Unsalted butter
  • 2/3 c Sugar
  • 3 Egg yolks
  • 1 ts Vanilla extract
  • 1 1/2 c All-purpose flour
  • 1 c Yellow cornmeal


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. 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
scenary, as well as excellent wine and Grappa. 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.

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