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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.