Rather than rolling out the dough and pressing the cutter into the top of the dough, the cutting sheet is placed of the baking sheet, cutting side up.
The dough is unmolded and then left to dry for about 24 hours before being baked at a low temperature on greased, anise-dusted baking sheets.
The half sheet is approximately the same size as mass-market baking sheets found in supermarkets, and the quarter sheet is a common size for rectangular, single-layer cakes.
