Separately, add the ammonium bicarbonate and baking soda to the yoghurt. Once it bubbles, add it to the egg mixture, stir again. Leave the mixture as is for about 20 min. for the sugar to melt well, while stirring periodically.
Sift the flour into a large container, make a well, pour the liquid mixture into it and knead a stiff, nonstick dough. The harder the dough, the pointier the cookies will become.
Cover the dough with foil, so it doesn't dry up in the 2 hours it needs to sit. It's very important for the dough to sit for that long, so don't skip these steps. Start passing the dough through a manual meat grinder with a pointy attachment.
Cut out biscuit cookies into 2 1/2″ (6 cm) strips and arrange them in an oiled oven dish some distance apart from one another, with the pointy parts facing up.
Bake in a preheated 392°F (200 °C) oven to a slight golden color. The longer the cookies sit, the softer they become - store in a closed container or plastic bag.
Notes: Everyone always asks me - aren't you using too much ammonium bicarbonate? The answer is NO. Without it, the cookies won't end up as soft as they do and last a month after baking. Plus, the ammonium bicarbonate smell goes away after baking, so feel free to make them much earlier than Easter day.