---------- Recipe via Meal-Master (tm) v8.05
       Title: Krumiri
  Categories: Cookies, Italian, Snacks
       Yield: 48 servings
       1 c  Unsalted butter
     2/3 c  Sugar
       3    Egg yolks
       1 ts Vanilla extract
   1 1/2 c  All-purpose flour
       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.
   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 -