I love these cookies ! They give a big “satisfaction” when you bite them!
I’ve prepared this biscuits because I had several egg yolks left, after the preparation of the “Angel cake” with only egg whites. So, since we don’t throw away anything in the kitchen, I decided to preparate this recipe, which I had read in a special book (Shortbread , by Maurizio Santin) .
These cookies has origin from Piemonte (Piemonte has a great tradition of delicious cookies), and just from this book, I discovered that they were created in the late ‘800 in honor of Vittorio Emanuele II, the first king of Italy. Their shape, in fact, recalls his famous mustache of “hendlebar” shape 🙂
The original recipe, however, remains secret, so let’s reproduce it approaching as much as possible !
Preparation time: 20 minutes – Cooking time: 20-25 minutes – Difficulty: Easy
Ingredients ( for 6-8 people) :
300g fine corn flour
300g soft butter
210g flour 00
seeds of a vanilla bean
60g egg yolks (about 4 yolks)
Work the butter with the sugar until creamy. Then add the egg yolks and vanilla seeds (open pod with a knife and remove the seeds) and continue to work the cream. Then pour the blended flours, little by little. It should be a soft dough, but very consistent and compact (photo 1).
Preheat oven to 170 ° C. Put the dough in a pastry bag resistant (or use two of them, one inside the other), with a star nozzle and wide enough to give the typical streak of Krumiri (photo 2).
The dough is very compact, so it will be a little hard to get him down. If you prefer you can also give the shape with your hands, forming small sticks, slightly bent in the middle (photo 3).
After placing them in the oven pan, put them in hot oven for about 20 minutes or until staining.
Remove from the oven and let them cool . They are great with ice cream, yoghurt, hot chocolate, eggnog or a good cup of tea … with practically everything 🙂
Nutritional Tips: the main ingredient in this recipe is corn flour. The corn and corn flour made from it, have often been considered the food of the poor, as it was easier to obtain and less expensive, but is deficient in proteins and B vitamins, also contains a “anti-vitamin”, which prevents the proper absorption of vitamin B3, whose deficiency causes pellagra . Today, it is used for many preparation, sweet and savory, and give a crunchy and light flavour. In addition, corn and corn flour, are gluten-free, so they can be freely consumed by celiac people.
However, do not overdo with these cookies. They have a high content of butter and, if you have cholesterol problems, not esagrate with the yolks in your weekly diet.