Makes 30 cookies
2 eggs, at room temperature
1 cup granulated sugar
2 1/4 cups all-purpose flour: sifted
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 1/4 cups pecans
Preheat oven to 325 degrees F.
1 parchment lined cookie sheets.
Combine the eggs and sugar and beat for 2 minutes until pale and thick.
Sift together the flour, baking powder and cinnamon and add to the egg mixture.
Add the pecans and mix to form a soft dough.
Place the dough on a lightly floured work surface and knead the dough until it comes together.
Divide the dough in 2 equal portions and form into 2 10 inch logs. Place the logs on the parchment lined sheet and leave room for spreading.
Bake for 35-40 minutes or until light golden brown. Remove the logs to a wire rack to cool completely.
With a serrated knife, cut the logs diagonally into 1/2 inch thick slices.
Place the slices in a single layer on a parchment lined cookie sheet and bake for 15-20 minutes, turning them over halfway through baking.
Transfer to a wire rack and allow to cool completely.
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