Casale scabs

Name: Crumiri di Casale
Cook time: 20 min
Cuisine: Italiana
Ingredients: Ingredienti per 50 pezzi; 200 g di burro; 350 g di farina; 100 g di zucchero 3 tuorli; 1 bacca di vaniglia

Crumiri di Casale

Cookies crumbly and vanilla-scented, shaped to mezzaluna and baked.

Easy

Piedmont

EasyPiedmont

The Casale scabs are cookies Baked goods with a slightly curved shape, recognizable by the ridged surface obtained with a star-shaped nozzle. The recipe focuses on a rich, crumbly dough, in which the butter adds softness and fragrance, while the egg yolks contribute texture and color. The sugar enhances the sweetness without masking the vanilla, the ingredient that characterizes the final aroma. The dough must be smooth and firm enough to maintain its shape during shaping. Baking at 200°C (392°F) produces a dry, golden surface, leaving cookies with a compact and crumbly structure. Suitable for breakfast or afternoon snackThey are prepared in uniform pieces to ensure even cooking. This recipe is considered a traditional Piedmontese preparation.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare the vanilla

Split the vanilla bean lengthwise and scrape out the seeds, distributing their aroma evenly throughout the batter. Keep them ready with the other ingredients before starting the dough: the batter should be mixed without interruption and should be smooth, fragrant, and free of streaks of unblended butter.

Work the dough

Combine the butter, flour, sugar, egg yolks and vanilla seeds, then mix well. the mixture Mix until you obtain a smooth, consistent paste. Make sure there are no lumps or separate traces of butter: the mixture should maintain a compact structure, suitable for squeezing through a star-shaped nozzle.

Let it rest

30 min

Cover the dough and let it rest for about 30 minutes. This rest allows the dough to stabilize before shaping. Once finished, check that it is still soft but not too pliable: it should be able to fit into the pastry syringe without dripping and hold its shape once extruded.

Fill the syringe

Divide the dough into manageable portions and insert them into a pastry syringe, fitted with a star-shaped nozzle. Press the dough evenly to eliminate any air pockets. The dough should come out with clean, continuous lines, without breaking or immediately losing the shape of the nozzle.

Train the strikebreakers

Squeeze sticks about 10 centimeters (3.94 in) long directly onto the baking sheet buttered and floured. Arrange them leaving space between each piece, then fold them slightly mezzalunaKeep the dimensions similar to promote even cooking: each scab should retain its ridges and curvature before being baked.

Bake the cookies

20 min

Bake it baking sheet at 200°C (392°F) and cook for about 20 minutes. Continue cooking until the crummiri are well cooked and turn golden brown. Do not remove them before the indicated time: the surface must appear dry and structured, while the shape mezzaluna and the lines must remain recognizable.

Chef's Tips

Use a well-defined star nozzle and keep the sticks of uniform length, so the scabs will cook evenly and retain their characteristic ridged profile.