Author Notes: Krumiri are typical biscuits from Piedmont (north of Italy), being one of the most popular in Italy. It is part of their culture and of children’s tea.
The original shape of Krumiri is a half moon – when their creator, the confectioner Domenico Rossi, invented them in 1878, he wanted to pay an homage to King Vittorio Emanuelle II so he shaped the biscuits like the King’s moustaches.
Some people say that the original recipe contained only corn flour, others say that it was wheat flour. I guess we’ll never know.
My Krumiri recipe was given to me by Camilla, a friend from Piedmont and, like many recipes, each family makes their own adaptation.
This is the one I make, which is a mixture of corn flour and wheat flour.
—Maria Teresa Jorge
Serves: about 36 biscuits
eggs at room temperature
cup (100 g) sugar fine
ounces (1 cup minus 1 tbsp / 210g) butter room temperature
cups (160g) all purpose flour
cups ( 230g) corn flour – extra fine
vanilla pod – seeds scraped
pastry bag fitted with a 1/2-inch / 1.27cm star pastry tube
Line 3 cookie sheets with parchment paper.
Fit a pastry bag with a 1/2 inch star pastry tube.
Oven – 350º F /180º C / 4 Gas – wait to pre-heat it later.
Sift together the corn flour and flour and set aside.
Scrape the seeds of half a vanilla pod.
In an electric mixer, fitted with a paddle attachment, cream the butter and sugar for 4 or 5 minutes.
Add the vanilla seeds.
- Scrape down the sides of the bowl and add the eggs, one at a time, beating 1 minutes between each addition.
- Add the flour mixture, in three parts, mixing as little as possible.
Fill the pastry bag with mixture and make half moons or sticks more or less 3 inches /7cm long.
Refrigerate 30 minutes before baking so the biscuits keep their shape, especially the ridges.
Pre-heat the oven to 350º F /180º C / 4 Gas.
Bake the Krumiri for about 12 to 15 minutes or until golden brown.
- Remove from cookie sheets and cool on racks.