Krumiri are typical cookies of the area of Casale Monferrato.
They were invented by confectioner Domenico Rossi and date back to 1870.
It seems their shape derives from the characteristic moustache worn by the first King of Italy, Vittorio Emanuele II who died in those years, whereas the origin of the name is still very uncertain.
Let’s see how to prepare Krumiri according to the traditional recipe.
Makes about 25 Krumiri
- 1 cup all purpose flour
- 2/3 cup of butter
- 5/8 cup of granulated sugar
- 1 egg
- 2 yolks
- 1/2 fresh vanilla bean
Let the butter soften at room temperature beforehand, then add it to the sugar, mixing them by hand in a bowl until it reaches a creamy, smooth consistency.
Add the whole egg and the two egg yolks and whisk together with an electric mixer.
Sift the flour and add it to the mixture a little at a time.
While continuing to mix, add the fresh vanilla or, alternatively, the vanillin sachet.
The dough should be compact and quite hard and consistent.
The original recipe calls for the dough to be left to rest for an entire day, but for convenience a couple of hours in the refrigerator will be enough.
After the necessary time, take the dough and, with the help of a cookie cutter and a food processor, create the krumiri giving the characteristic shape to each mold and place them on a baking sheet covered with parchment paper.
Place in the preheated oven at 392 F for 5 minutes and then lower to 356 F and let them bake for another 12/15 minutes (depending on the size of the cookies).
Remove from oven and allow to cool.