Categories: Cookies, Italian 
      Yield: 48 servings 
  
      1 c  Unsalted butter                     1 ts Vanilla extract 
    2/3 c  Sugar                           1 1/2 c  All-purpose flour 
      3    Egg yolks                           1 c  Yellow cornmeal 
  
  PREHEAT THE OVEN TO 325F. Beat the butter with the sugar by hand, with a 
  hand mixer set at medium speed, or in a heavy-duty mixer fitted with the 
  paddle. Continue beating until the mixture lightens both in texture and 
  color, about 4 or 5 minutes. Beat in the vanilla, then the yolks, one at a 
  time, beating smooth after each addition. Stir the flour and cornmeal 
  together, and stir into the butter mixture by hand. Line 2 or 3 cookie 
  sheets with parchment paper and pipe the Krumiri in horseshoe or stick 
  shapes, using a pastry bag fitted with a 1/2-inch star tube (Ateco #4). 
  Bake about 15 minutes. Remove from pans and cool on a rack. 
   
  VARIATION OF KRUMIRI: SCHIACCATINE DI GRANTURCO. These wonderful biscotti 
  are always on the bar at Tonino and Claudia Verro's charming inn, Contea, 
  at Neive, near Alba in Piemonte. The surrounding area, known as the Langhe 
  for its situation in the Langa hills, has some of Italy's most breathtaking 
  natural scenery, as well as excellent wine and Grappa. 
   
  FOLLOW THE RECIPE FOR KRUMIRI, but do not pipe the dough. Divide the dough 
  in half and place each half on a piece of parchment or wax paper. Shape the 
  dough into a rough log about 1-inch diameter and about 6 inches long. Roll 
  and tighten the paper around the dough, to make it perfectly cylindrical. 
  Chill the cylinders of dough about 1 hour, until firm. Remove one piece at 
  a time from the refrigerator and slice the cylinder into disks 1/4-inch 
  thick. Arrange the disks of dough on paper-lined cookie sheets, 1 inch 
  apart on all sides. Continue with the other cylinder of dough. Bake as for 
  the Krumiri. 
   
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Karen Mintzias