piped krumiri biscuits arranged on a plate
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Krumiri (Cornmeal Biscuits)

Krumiri (Cornmeal Biscuits) is a traditional Italian recipe (from Liguria) for a classic cornmeal biscuit (cookie) made from a piped flour, cornmeal, egg, sugar and butter dough that's oven baked until crisp. The full recipe is presented here and I hope you enjoy this classic Italian version of: Cornmeal Biscuits (Krumiri).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

20

Rating: 4.5 star rating

Tags : Egg RecipesBaking RecipesBiscuit RecipesItaly Recipes

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Ingredients


180g unsalted butter
140g sugar
2 large eggs, at room temperature
1 tsp vanilla extract
240g plain flour
1/2 tsp salt
110g stone-ground cornmeal (maize meal)

Method:

Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now add the vanilla and mix again.

Combine the flour, salt and cornmeal in a medium-sized mixing bowl. Add these dry ingredients to the creamed mixture and work together until just combined (the batter will be thick).

Spoon the batter into a piping bag fitted with a 2cm star-shaped nozzle and pipe onto a baking tray to create a shape of your choice (traditional ones are horseshoes, sticks or small letters such as 'v', 's', 'o', etc). Make the shapes quite small and do not place them too close to one another, as they need room to expand. You can also just drop tablespoons of the batter onto the baking tray.

Transfer to an oven pre-heated to 180°C and bake for between 12 and 16 minutes (depending on the size and shape of the biscuit), or until pale golden brown around the edges and cooked through. Allow to stand on the baking tray for 2 minutes to cool then transfer to a wire rack to cool completely.

If stored in an air-tight container these biscuits will keep for up to a week. These make an excellent Christmas treat or gift, especially if the biscuits are half-dipped in molten dark chocolate.