Biscuit crackers

Put 5 eggs, 5 egg yolks in deep dishes, pour in sugar and beat the mass well with a whorl. Put the dishes on the edge of the stove or on a very low heat and continue to beat the egg mass until it thickens, then remove from the stove and intensively interfere until completely cooled. Add flour and 50g a little heated butter to the cooled mass. Lubricate the medium-sized gingerbread baking dish with butter, sprinkle with flour and fill with a 3/4 height biscuit mass. Bake the product at a moderate temperature. Place the baked biscuit on a sieve and leave until the next day, cut into 1cm-thick slices, place flat on a metal sheet and bake the biscuit crumbs in a hot oven until light brown. Use the remaining 5 egg whites for other purposes.