Made these Krumiri biscuits today using a recipe from Clubacademy (online Italian food course, based in Italy).
I’ve been obsessed with Krumiri biscuits for over 10 years, when I had them at a Carluccio restaurant in London. I was not able to find it anywhere else in the UK. I found them for sale in Italy (in biscuit tins from the original maker) but they tend to be too expensive out of Piemonte.
I tried a couple of recipes before but struggled with shaping them as I don’t have experience with a pastry bag.
Today they finally turned out nice and just as I remember them 😊 this recipe called for a small star nozzle but next time I will try a larger one. I don’t love the way they look but the flavour and texture are 10/10.
The texture is amazing, quite crumbly and slightly crunchy due to the cornmeal.
by Adorable_Cry3378
1 Comment
The texture and cooking look delicious. The shape is not the traditional one, which is kind of a very open “V” – no curls, it’s very simple. Anyway, congratulations, I would gladly try them – I’m Piedmontese, born and raised with the Krumiri of Casale 🙂