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  Cookies    Italian  
Last updated 6/12/2012 12:46:28 AM. Recipe ID 6769. Report a problem with this recipe.
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      Title: Krumiri
 Categories: Cookies, Italian
      Yield: 48 Servings
      1 c  Unsalted butter
    2/3 c  Sugar
      3    Egg yolks
      1 ts Vanilla extract
  1 1/2 c  All-purpose flour
      1 c  Yellow cornmeal
  PREHEAT THE OVEN TO 325F. Beat the butter with the sugar 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 yolks, one at a time, beating smooth after each addition.
  Stir the flour and cornmeal together, and stir into the butter
  mixture by hand. Line 2 or 3 cookie sheets with parchment paper and
  pipe the Krumiri in horseshoe or stick shapes, using a pastry bag
  fitted with a 1/2-inch star tube (Ateco #4). Bake about 15 minutes.
  Remove from pans and cool on a rack. VARIATION OF KRUMIRI:
  SCHIACCATINE DI GRANTURCO. These wonderful biscotti are always on the
  bar at Tonino and Claudia Verro's charming inn, Contea, at Neive,
  near Alba in Piemonte. The surrounding area, known as the Langhe for
  its situation in the Langa hills, has some of Italy's most
  breathtaking natural scenary, as well as excellent wine and Grappa.
  FOLLOW THE RECIPE FOR KRUMIRI, but do not pipe the dough. Divide the
  dough in half and place each half on a piece of parchment or wax
  paper. Shape the dough into a rough log about 1-inch diameter and
  about 6 inches long. Roll and tighten the paper around the dough, to
  make it perfectly cylindrical. 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 1/4-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.

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Recipe ID 6769 (Apr 03, 2005)

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