4 egg yolk
200 gr sugar
200 gr flour
4 whipped egg white
fennel or anice seeds

Mix the yolks with sugar, when you get a white cream, add the flour.
Then the whipped egg white, very slowly.

Add the seeds, place on a baking pot and bake low temperature for about 1 hour.

Cool them down, then cut the cake in small pieces (reptangular) and bake them again until they get a golden crust.

​Very good if dipped in dessert wines or tea.