-
1
In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, baking soda, table salt, and sugar on low speed to combine.
-
2
Add the butter, one piece at a time, beating until the mixture resembles coarse meal.
-
3
Add the mascarpone, and beat just until a soft dough forms, scraping down the sides of the bowl as needed.
-
4
Turn out the dough onto a clean work surface.
-
5
Divide in half, and shape each into a flattened square; wrap each in plastic.
-
6
Refrigerate at least 1 hour or overnight.
-
7
On a well-floured work surface, roll out each piece of dough into a 13-inch square about 1/8 inch thick.
-
8
Stack squares between parchment paper, and place on a baking sheet; chill in freezer until firm, about 25 minutes.
-
9
Preheat the oven to 350F.
-
10
Line two large baking sheets with parchment paper; set aside.
-
11
In a small bowl, whisk together the egg and 1 tablespoon water.
-
12
Remove one dough square from the freezer, and brush the entire surface with egg wash.
-
13
Using a pizza wheel or sharp knife, cut the dough into triangles.
-
14
(They should be roughly the same size, but the shapes dont have to be uniform.)
-
15
Repeat with remaining dough square.
-
16
Transfer the dough pieces to the prepared baking sheets, about .inch apart.
-
17
Sprinkle with caraway seeds and coarse salt.
-
18
Bake, rotating sheets halfway through, until crisps are golden brown, 15 to 18 minutes.
-
19
Transfer to a wire rack to cool completely.
-
20
Crisps can be kept in an airtight container at room temperature for up to 3 days.
-
21
After the dough has been rolled out very thin, it is cut into irregular triangles using a pizza wheel.
-
22
The triangles are brushed with egg wash and sprinkled with caraway seeds and salt before baking.
