Schiacciatine di Granturco

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Preparation info

    • Difficulty

      Easy

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

Method

These wonderful biscotti are always on the bar at Tonino and Claudia Verro’s charming inn, La Contea, at Neive, near Alba, in the Piedmont. The surrounding area, known as the Langhe for its location in the Langa Hills, has some of Italy’s most breathtaking natural scenery, as well as excellent wine and grappa.

Follow the recipe for krumiri but do not pipe the dough. Divide it in half and place each half at the midpoint of a piece of parchment or wax paper, parallel to the shorter side. Shape each piece into a rough log about 1 inch in diameter × 6 inches long. Lift the far edge of the parchment or wax paper up over the log of dough and place it directly on top of the near edge of the paper, forming a loop around the dough. Take a ruler or the side of a jelly roll pan and place it on top of the paper, just at the edge of the log of dough, as in the illustration. Push the ruler or pan down toward the dough to make it perfectly cylindrical. Roll the dough up in the paper. Repeat with the other piece of dough. Chill the cylinders of dough about 1 hour, until firm. Remove one piece at a time from the refrigerator and slice the cylinder into disks ¼ inch thick. Arrange the disks of dough on paper-lined cookie sheets, 1 inch apart on all sides. Continue with the other cylinder of dough. Bake as for the krumiri.

Sometimes Claudia adds a handful of coarsely chopped hazelnuts to the dough, which she says adds the “perfume of the Langhe” to the cookies.