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 scenery, 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 Karen Mintzias
