Method

Work the sugar with the eggs and the yolk in a water bath: when it starts to thicken, remove from the heat and continue whisking it, mixing the flour in at the same time.
With a piping bag, make some long strips on the parchment, spaced apart and 6-8 centimetres long, then sprinkle with cane sugar and bake.
Let rest for 20 minutes, then place in the preheated oven at 180° C until they are golden brown.
Remove them with a knife or a spatula immediately while still hot and let them dry by leaving them laying down on the table. They pair well with tea, chocolate, warm zabaglione or sweet wine.