Crumiri di Casale

If “America runs on Dunkin”, Italy runs on tea cookies. A common breakfast is a few plain, crunchy cookies with a shot of espresso or maybe a cup of tea. In my house, the breakfast cookie of choice is the “S” cookie you can find just about anywhere now, even in CVS. Given you know it’s time to change when your “Italian” breakfast cookie is available in CVS, I decided to make some real Italian breakfast cookies for my mom, sans yellow dyes 5 and 6.

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Crumiri di Casale, or Krumiri, are cornmeal cookies that originated in Casale Monferrato in the region of Piemonte. They are crunchy  with a delicate buttery flavor and a shape that lends itself to dipping in a hot morning beverage. Crumiri are traditionally piped into half-moons, but I made a few into ring-shapes while I was trying to figure out my piping bag situation.

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Crumiri di Casale

250 g all purpose flour

250 g corn flour (not corn starch)

150 g granulated sugar

1 tsp vanilla

270 g butter

4 egg yolks

In a large bowl, mix the two flours together with the sugar. Melt the butter and add it to the flour with the 4 egg yolks and the vanilla, and mix until you form a homogeneous dough. Cover the bowl and let the dough rest for 30 minutes at room temperature.

Preheat the oven to 400 degrees F. Line two cookie sheets with parchment paper. Using a pastry bag with a star shaped nozzle, pipe the cookies onto the cookie sheet, making the traditional little half moon shape. Bake for about 20 minutes, until the cookies are golden brown and crunchy.

They will keep for a long time in a glass container or a tupperware. Enjoy for breakfast with coffee or tea, or for snack anytime of the day.

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