| 1 | Preheat the oven to 325°F. |
| 2 | 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. |
| 3 | Continue beating until the mixture lightens both in texture and color, about 4 or 5 minutes. |
| 4 | Beat in the vanilla, then the yolks, one at a time, beating smooth after each addition. |
| 5 | Stir the flour and cornmeal together, and stir into the butter mixture by hand. |
| 6 | 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 ?inch star tube (ateco #4). |
| 7 | Bake about 15 minutes. |
| 8 | Remove from pans and cool on a rack. |
| 9 | variation of krumiri: schiaccatine di granturco. |
| 10 | These wonderful biscotti are always on the bar at tonino and claudia verro"s charming inn, contea, at neive, near alba in piemonte. |
| 11 | 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. |
| 12 | follow the recipe for krumiri, but do not pipe the dough. |
| 13 | Divide the dough in half and place each half on a piece of parchment or wax paper. |
| 14 | Shape the dough into a rough log about 1-inch diameter and about 6 inches long. |
| 15 | Roll and tighten the paper around the dough, to make it perfectly cylindrical. |
| 16 | Chill the cylinders of dough about 1 hour, until firm. |
| 17 | Remove one piece at a time from the refrigerator and slice the cylinder into disks ?inch thick. |
| 18 | Arrange the disks of dough on paper-lined cookie sheets, 1 inch apart on all sides. |
| 19 | Continue with the other cylinder of dough. |
| 20 | Bake as for the krumiri. |
| 21 | nick malgieri - prodigy guest chefs cookbook karen mintzias |
