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.
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
Bake the krumiri at 325 degrees for about 15 minutes. Remove from the pans and cool on a rack.
© 1990 Nick Malgieri. All rights reserved.