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Krumiri

Krumiri recipe image
This Italian dessert features Unsalted butter 1 teaspoon Vanilla extract, Sugar 1 1/2 c All-purpose flour, Yolks 1 c Yellow cornmeal. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 48
Calories: 585.0
Dietary: Vegetarian
Description
This Italian dessert features Unsalted butter 1 teaspoon Vanilla extract, Sugar 1 1/2 c All-purpose flour, Yolks 1 c Yellow cornmeal. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cups Unsalted butter
  • 1 teaspoons Vanilla extract
  • 2/3 cups Sugar
  • 1 1/2 cups All-purpose flour
  • 3 Egg Yolks
  • 1 cups Yellow cornmeal
Directions
  1. 1
    PREHEAT THE OVEN TO 325F (163&# 194;°C).
  2. 2
    Beat the butter with the sugar by hand, with a hand mixer
  3. 3
    set at medium speed, or in a heavy-duty mixer fitted with the paddle.
  4. 4
    Continue beating until the mixture lightens both in texture and color, about 4 or 5 minutes.
  5. 5
    Beat in the vanilla, then the yolks, one at a time, beating smooth after each addition.
  6. 6
    Stir the flour and cornmeal together, and stir into the butter mixture by hand.
  7. 7
    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).
  8. 8
    Bake about 15 minutes.
  9. 9
    Remove from pans and cool on a rack.
  10. 10
    VARIATION OF KRUMIRI: SCHIACCATINE DI GRANTURCO.
  11. 11
    These wonderful biscotti are always on the bar at Tonino and Claudia Verro's charming inn, Contea, at Neive, near Alba in Piemonte.
  12. 12
    The surrounding area, known as the Langhe for its situation in the Langa hills, has some of Italy's most breathtaking natural scenery, as well as excellent wine and Grappa.
  13. 13
    FOLLOW THE RECIPE FOR KRUMIRI, but do not pipe the dough.
  14. 14
    Divide the dough in half and place each half on a piece of parchment or wax paper.
  15. 15
    Shape the dough into a rough log about 1-inch diameter and about 6 inches long.
  16. 16
    Roll and tighten the paper around the dough, to make it perfectly cylindrical.
  17. 17
    Chill the cylinders of dough about 1 hour, until firm.
  18. 18
    Remove one piece at a time from the refrigerator and slice the cylinder into disks 1/4-inch thick.
  19. 19
    Arrange the disks of dough on paper-lined cookie sheets, 1 inch apart on all sides.
  20. 20
    Continue with the other cylinder of dough.
  21. 21
    Bake as for the Krumiri.
  22. 22
    NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

Nutrition Facts

Servings 48

Amount Per Serving
Calories 585.0kcal
% Daily Value *
Total Fat 48.6g75%
Saturated Fat 30.6g153%
Cholesterol 129.0mg43%
Sodium 1.6mg1%
Total Carbohydrate 40.1g14%
Dietary Fiber 0.0g0%
Sugars 40.1g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, baking, butter, cornmeal, dessert, extract, flour, italian, krumiri, sugar, teaspoon, title, unsalted, vanilla, vegetarian, yellow, yolks
Read it online: https://www.chefs-mate.com/recipe/krumiri/