Krumiri
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 1 1/2 c All-purpose flour
- 1 ts Vanilla extract
- Wine
- Bar
- 3 Egg yolks
- 1 c Unsalted butter
- 2/3 c Sugar
- Grappa
- 1 c Yellow cornmeal
Contains
GlutenEggsMilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
- NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ---
Plating
Cookware for this recipe
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Baking tray
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Electric mixer
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Chef's knife
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Cutting board
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Wooden spoon