Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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