Krumiri Calories

Krumiri originated in Casale Monferrato, a town in Italy’s Piedmont region. They are closely associated with the town, where baker Domenico Rossi is credited with creating them in the late nineteenth century.

Krumiri are traditionally curved, and the shape is often said to imitate the moustache of King Victor Emmanuel II. Their distinctive ridges come from piping the dough through a fluted nozzle before baking.

Traditional Krumiri are made with flour, butter, sugar and eggs, with vanilla or another flavoring sometimes added. The dough is piped into ridged shapes, giving the baked cookies their characteristic crisp edges.

Krumiri is commonly pronounced “kroo-MEE-ree,” with the stress on the middle syllable. The name is Italian, and you may hear slight differences in English-speaking countries as speakers adapt the Italian sounds.

Krumiri are usually served plain with coffee, tea or a glass of sweet wine. Their buttery, crisp texture also makes them suitable for dipping, though they are not traditionally baked twice like many dunking biscuits.

No. Krumiri are piped from butter-rich dough and baked once, while biscotti are typically baked as a loaf, sliced and baked again. That second bake makes biscotti notably harder and drier than Krumiri.

To make Krumiri, cream butter and sugar, mix in eggs and flour, then pipe the firm dough through a star-shaped nozzle into curved strips. Bake until lightly golden and let the cookies cool fully to crisp up.

Store fully cooled Krumiri in an airtight container in a cool, dry place. Moisture makes the cookies lose their crisp texture, so avoid leaving them exposed or sealing them while they are still warm.

Yes, Krumiri dough can be frozen. Pipe the dough into shapes on a tray and freeze until firm, then transfer the pieces to a sealed freezer container. Bake from frozen, allowing extra time for the cookies to cook through.