Probably this recipe is unknown for you unless you are Italian. Krumiri are a type of cookie that is eaten as is or dipped in zabaglione or thick chocolate. They are unmistakable due to their appearance and their strong vanilla aroma. The krumiri were created in 1878 in Casale Monferrato, a city in Piedmont. Although the recipe is considered Piedmontese heritage, being protected by copyright, unless you buy them from the bakery where they originated, the rest of the recipes are only approximations.
INGREDIENTS (to get a little over two dozen krumiri)
- 350 grams (12 oz) of flour for pastry
- 100 grams (3.5 oz) of unsalted butter
- 100 grams (3.5 oz) of icing sugar
- 1 whole egg
- 2 egg yolks
- 1 tablespoon of honey
- 1 teaspoon of baking powder
- 1 Teaspoon vanilla extract
- A pinch of salt
First, we leave the butter to the point of ointment with about 3 or 4 seconds in the microwave. Pour it into a bowl and add the icing sugar, honey and vanilla essence, in addition to the pinch of salt. We work with the rods until there is a homogeneous mixture.
In another bowl, beat the egg and the two yolks, incorporating them into the bowl of butter and mixing well.
Add the yeast to the flour and likewise mix it with the rest of the ingredients, if possible through a sieve so that no lumps form. We mix thoroughly and take to the refrigerator, high part, so that it rests for 20 minutes.
Preheat the oven to 170 degrees Celsius (340 F). We line the tray with baking paper and with the help of a pastry bag, wide and fluted mouth we create krumiri one span long and with a total weight of approximately 10-15 grams each (0.3~0.5 oz).
Bake for 15 minutes or until golden brown. When baked they tend to arch a little, it's not a big problem. Let them cool and ready to eat. The best, in my opinion, is to eat them by dipping them in thick chocolate. The aroma of vanilla that they give off and that of cocoa is intoxicating.