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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