How to make
Using all the products (excluding the yolk), knead a soft dough. Wrap it in plastic wrap and put it in the refrigerator for 30 minutes. Then take it out, roll out the sheet with a thickness of half finger on the kitchen countertop. Cut it into strips with a knife or cut out your preferred forms.
Bake the crackers in a greased baking dish, coat them with egg yolk. Sprinkle them with anise or caraway and bake until pinking.
Arrange them in a bowl and cover with plastic wrap, in order to remain soft longer.
