Krumiri
This recipe is based on one by Joëlle Néderlants that appeared in Cucina Italiana.
Ingredients
- 1 cup cornmeal
- 5 1/2 oz unsated butter softened
- 2/3 cup powdered sugar
- 2/3 cup flour
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 tsp Maraschino liqueur (optional)
- salt
Instructions
- In a mixer, beat the butter with the powdered sugar. When well blended, add the egg yolks and incorporate well. Add the flour and cornmeal, a pinch of salt, vanilla and optional liqueur. Blend into a stiff dough. Let rest in the refrigerator for at least 30 minutes.
- Remove the dough from the fridge and place it in a pastry bag with a 1/2-inch serrated tip. Squeeze rigid tubes, at least two to three inches long, directly onto a baking sheet lined with parchment paper, then bend them slightly into the traditional shape.
- Put the baking sheet in the refrigerator for around 10 minutes to cool.
- In the meantime, preheat the oven to 325°F, then bake for 15-16 minutes. Remove and let cool.
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