Buttery horseshoe-shaped cookies from Piedmont (Crumiri) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 14, 2019

    Great, delicately flavored cookies that were lightly crispy around the edges but flexible in the middle. I used a very finely ground stone-ground cornmeal (House Autry) so there was little grittiness in the texture. Flavors would work well with all kinds of supplemental flavorings if one wanted some variation - almond, orange, lemon, vanilla, or various spices. My cookies came out much paler than the photo in the book, in part because I used an insulated cookie sheet. But I also noticed that many other recipes for this cookie online call for baking the cookies longer than this recipe did - I'll try browning them more next time and see what that does for the flavor/texture. Recipe also seem a bit off on either the yield or the shaping instructions - I followed the shaping instructions carefully but got 36 cookies vs. 24 as specified in the recipe.

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