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Krumiri Cookies: Authentic Italian Butter Cookies from Piedmont
Krumiri: The Crispy Biscuit That Loves to Be Dipped
Krumiri cookies come straight from the heart of Piedmont, with their story starting in the picturesque town of Casale Monferrato back in the 19th century. These little biscuits quickly became a beloved treat across Italy, thanks to their unique texture and rich, buttery flavor. What really sets Krumiri apart is how wonderfully they hold their shape when dipped, whether it’s in a hot cup of coffee, a soothing tea, or even a glass of dessert wine. That perfect balance between crumbly and sturdy makes every bite a comforting, nostalgic experience that Italians have treasured for generations.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup all-purpose flour
  • 1 cup fine cornmeal
  • 2 large egg yolks
  • 1 cup unsalted butter, softened
  • ⅔ cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • pastry bag
  • 1/2" serrated edge tip.

Instructions
 

  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.

Notes

Chilling the Dough: Don’t skip chilling. It makes the dough easier to handle and helps the cookies keep their shape while baking.
Butter: Use high-quality unsalted butter for the best flavor and texture. Avoid margarine or low-fat substitutes.
Baking Time: Keep an eye on your cookies in the last few minutes of baking. They should be just turning golden at the edges, not brown. This keeps them crumbly and tender.