I am a cookie lover. I love eating them and also baking them. And I rejoice when I bake a batch of cookies and I don’t have to store them 🙂 .
This cookies, called Krumiri, crunchy, sweet and buttery, have always been among my favorites. They are very popular in Italy; they were invented, almost by accident, around the end of the nineteenth century by a pastry chef in Casale Monferrato (Piedmont Region). Nobody knows with certainty the reason for this name. Anyway, they met with immediate success and were imitated by many pastry chefs. The original recipe is still a secret, there are many different versions, with corn or white flour that try to be close to the original. I tried to combine the two types of flour and the result was close enough for me to determine their success: with the help of my parents and brother, they were gone in 2 days.
Preparation: 60 min Cooking Time: 20 min Yeld: about 50 cookies
- 200 g all purpose flour type 0
- 150 g corn flour
- 100 gr icing sugar (plus some for the top)
- 3 egg yolks
- a pinch of salt
- 200 g butter, melted
- 1 tsp vanilla
Preheat the oven to 200°C (400°F).
Sift the 2 flours into a large bowl then add icing sugar, vanilla and a pinch of salt. Mix well all ingredients using a whisk.
Now divide the egg whites from the yolks (you won’t need the whites, you can save them to use in other delicious desserts) and melt the butter in a saucepan on low heat. Add the egg yolks and melted butter to the mixture, then begin to knead with your hands until the dough is smooth and compact. Form a ball, cover with plastic wrap and let rest for half an hour at room temperature.
After this time, fill a canvas piping bag (or a plastic syringe) with the cookie dough. Introduce little dough at a time and always soften it with your hands. On a baking sheet covered with parchment paper, form half-moon shaped cookies, about 7-8 cm long.
Bake at 200°C for about 15 minutes, or until cookies are golden brown (better if they are not too dark).
Once they are ready, let them cool on a wire rack.
Krumiri cookies stay fresh and crunchy up to a week if you store them in a tin box. Made for crunchy cookie lovers.
Suggestion: You will need a canvas piping bag or a plastic syringe, since the cookie dough is very thick. Or, like I did, in order to give them their peculiar shape, you can cut strings of dough (about 7-8 cm), give them a half moon shape and finally carve the top with a fork.
Optional: You can add chocolate chips to the dough to make your Krumiri cookies even more delicious.