Biscotti Tipo Krumiri Recipe
Category: Desserts
Servings: 50 cookies
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 350g |
| Powdered sugar | 100g |
| Egg yolks | 3 |
| Salt | to taste |
| Unsalted butter | 200g |
| Vanilla bean | 1 |
Instructions:
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Preheat the Oven: Begin by preheating your oven to 200°C (392°F). This ensures your oven is hot enough to bake the biscotti to a perfect golden crisp.
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Prepare the Dry Ingredients: Sift the all-purpose flour into a large mixing bowl. This step removes any lumps and ensures your dough will be smooth and light. To the sifted flour, add the powdered sugar, a pinch of salt, and the seeds scraped from the vanilla bean. Mix the ingredients together using a whisk to combine them evenly.
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Incorporate the Wet Ingredients: In a separate bowl, carefully separate the egg yolks from the egg whites. Set the whites aside, as they will not be used in this recipe. Melt the unsalted butter over low heat in a small saucepan until it becomes liquid.
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Form the Dough: Pour the melted butter into the flour mixture and add the egg yolks. Using a spoon or your hands, mix everything together until a soft dough forms. If the dough feels too sticky, you can add a little more flour until it reaches a manageable consistency.
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Rest the Dough: Shape the dough into a ball and cover it with plastic wrap. Allow it to rest in the refrigerator for about 15 minutes. This resting time allows the dough to firm up slightly, making it easier to handle when shaping the cookies.
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Shape the Biscotti: Once the dough has chilled, remove it from the fridge. Roll the dough into long, thin strips using your hands, or use a pastry bag fitted with a star tip to pipe the dough onto a baking sheet lined with parchment paper. The traditional shape for Krumiri cookies is a small, slightly curved, and ridged form resembling a crescent or a “W”.
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Bake the Krumiri: Place the shaped dough onto a prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for about 16 minutes, or until the biscotti turn a golden brown color. Keep an eye on them towards the end of baking to ensure they do not overcook.
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Cool the Cookies: Once baked, remove the biscotti from the oven and allow them to cool completely on a wire rack. This step is essential for the cookies to firm up and become crisp.
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Serve and Enjoy: Once the Biscotti Tipo Krumiri have cooled, they are ready to be served. Their delicate, buttery flavor and crisp texture make them the perfect treat with a cup of tea or coffee.
These Biscotti Tipo Krumiri offer a taste of Italy in every bite. With their buttery richness and hint of vanilla, they are sure to become a favorite at your next gathering or for an everyday treat. Whether served alongside a hot beverage or as a standalone snack, these cookies are always a delightful choice!
