Make Ahead

Krumiri - A Royal Biscuit

May 18, 2014
0 Ratings
  • Serves about 36 biscuits
Author Notes

Krumiri are typical biscuits from Piedmont (north of Italy), being one of the most popular in Italy. It is part of their culture and of children's tea.
The original shape of Krumiri is a half moon - when their creator, the confectioner Domenico Rossi, invented them in 1878, he wanted to pay an homage to King Vittorio Emanuelle II so he shaped the biscuits like the King's moustaches.

Some people say that the original recipe contained only corn flour, others say that it was wheat flour. I guess we'll never know.
My Krumiri recipe was given to me by Camilla, a friend from Piedmont and, like many recipes, each family makes their own adaptation.
This is the one I make, which is a mixture of corn flour and wheat flour.
Maria Teresa Jorge

What You'll Need
  • 3 eggs at room temperature
  • 1/2 cup (100 g) sugar fine
  • 7.4 ounces (1 cup minus 1 tbsp / 210g) butter room temperature
  • 1 1/3 cups (160g) all purpose flour
  • 1 1/2 cups ( 230g) corn flour - extra fine
  • 1/2 vanilla pod - seeds scraped
  • 1 pinch salt
  • 1 pastry bag fitted with a 1/2-inch / 1.27cm star pastry tube
  1. Line 3 cookie sheets with parchment paper. Fit a pastry bag with a 1/2 inch star pastry tube. Oven - 350º F /180º C / 4 Gas - wait to pre-heat it later.
  2. Sift together the corn flour and flour and set aside. Scrape the seeds of half a vanilla pod.
  3. In an electric mixer, fitted with a paddle attachment, cream the butter and sugar for 4 or 5 minutes. Add the vanilla seeds.
  4. Scrape down the sides of the bowl and add the eggs, one at a time, beating 1 minutes between each addition.
  5. Add the flour mixture, in three parts, mixing as little as possible.
  6. Fill the pastry bag with mixture and make half moons or sticks more or less 3 inches /7cm long. Refrigerate 30 minutes before baking so the biscuits keep their shape, especially the ridges.
  7. Pre-heat the oven to 350º F /180º C / 4 Gas. Bake the Krumiri for about 12 to 15 minutes or until golden brown.
  8. Remove from cookie sheets and cool on racks.

See what other Food52ers are saying.

  • Maria Teresa Jorge
    Maria Teresa Jorge
  • Annemarie Egnoto
    Annemarie Egnoto

2 Reviews

Annemarie E. December 6, 2016
Hi - Would live to try these. Do you think I can use almond flour & almond extract in this recipe? I have many different types flour but not corn. I also have another recipe calling for 500 g 00 Italian flour which I have , and 300 g soft butter and 200 g powdered sugar ( also 4-5 egg yolk) but I don't Know the equivalent of grams to tablespoons/ cups for the butter . Please help! Thank you.
Maria T. December 7, 2016
Hi Annemarie,
These biscuits are very crispy due to the use of corn flour.
You will not get the same crispiness using almond flour because almond flour is very rich in fat. Corn flour has 4 grams of fat per 100gr and almond flour has 12 gr. per 100gr.
To check the conversion of grams to cups and teasponns check this site
All the best,
Maria Teresa Jorge