Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Unsalted butter 1 ts Vanilla extract
2/3 c Sugar 1 1/2 c All-purpose flour
3 Egg yolks 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.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ---

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