Krumiri cookies are a classic Italian biscuit that originated in the town of Casale Monferrato in the Piedmont region in 1878. They were invented by pastry chef Domenico Rossi, who created the unique, slightly curved shape as a tribute to the mustache of King Vittorio Emanuele II, the first king of a unified Italy, who had recently passed away. Made with simple ingredients like flour, sugar, butter, eggs, and vanilla—without any water or milk—Krumiri are known for their rich, crumbly texture and buttery flavor. The cookies quickly gained popularity and were awarded several royal seals of approval, becoming a symbol of national pride. Still made according to the original recipe, Krumiri remain a beloved regional specialty and are often enjoyed with coffee, tea, or dessert wine.

Krumiri are renowned biscuits hailing from Piedmont, with their roots traced back to Casale Monferrato. These cookies have gained immense popularity in Italy since the 19th century. They are particularly cherished for their ideal texture when dipped.
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Prep Time 40 minutes
Cook Time 20 minutes
Servings: 48 cookies
Ingredients Method

Ingredients
  

  • ¾ cup all-purpose flour
  • 1 cup fine cornmeal
  • 2 large eggs
  • ⅔ cup powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Combine the butter with the powdered sugar and egg yolks. Incorporate the flour, cornmeal, a pinch of salt, and vanilla extract. Mix until a firm dough forms. Allow the dough to rest in the refrigerator for a minimum of 30 minutes.
  2. Retrieve the chilled dough from the refrigerator and transfer it into a pastry bag equipped with a 1/2" serrated edge tip.
  3. Pipe ridged tubes onto a baking sheet lined with parchment paper, creating lengths of at least 3 inches. Once piped, gently bend them into the traditional krumiri shape.
  4. While the krumiri are being piped and shaped, preheat the oven to 325°F (165°C). Once ready, bake the krumiri for approximately 15 to 20 minutes. After baking, take them out of the oven and allow them to cool.