Crumiri Biscuits from Piedmont

Originally from Piedmont but famous throughout Italy, the recipe is said to date back to just before 1900.

The angled shape is said to be a tribute to King Victor Emmanuel 2's moustache.

Ingredients for 20 Crumiri biscuits:

• Flour 00 360g
• Icing sugar or fine white sugar 100g
• Softened butter 110g
• Egg 1 large
• Yolks 2
• Honey 5g
• Baking powder 5g
• Vanilla seeds/flavouring
• Salt 2g

Procedure:

In a bowl we whip the butter with the beater 110g and slowly at a time add the icing sugar 100g, once incorporated add the whole egg and the two yolks, honey, vanilla and salt.

We sift the flour with the baking powder and with a pan lick we add it to the whipped butter, it must be a soft but compact mixture.

Watch and check the result of the whipped pastry! 

Now we fill the sac a poche or pastry bag, and with the star nozzle we form the biscuit strips on greased and buttered baking paper or baking tray.

Ps: Usually the shape of scones is angled.

You can make 6/9 cm strips, don't make them too narrow they might burn in the oven, I recommend the 1.5 cm nozzle.

I use the plain nozzle and sprinkle with raw brown sugar before baking.

Baking:

In a ventilated oven at 170° for about 15 minutes.

Greetings from your Chef Mirko Giacometti⭐️