Cornmeal Cookies from the Piedmont

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Preparation info

  • Makes

    4 or 5 dozen

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

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 they came in 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. If you do not have the patience to pipe them, use the dough for Schiacciatine di Granturco, which follows.


  • 16 tablespoons (2 sticks) unsalted butter, softened
  • cup sugar
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • cups all-purpose flour
  • 1 cup yellow cornmeal


Beat the butter with the sugar, either 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 egg yolks, one at a time, beating smooth after each addition. Stir the flour and cornmeal together to mix and stir into the butter mixture by hand.

Line 2 or 3 cookie sheets with parchment and pipe the krumiri in horseshoe or stick shapes, according to the illustration, using a pastry bag fitted with a ½-inch star tube (Ateco #4).

Bake the krumiri at 325 degrees for about 15 minutes. Remove from the pans and cool on a rack.