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1
Preheat oven to 325 degrees F. Lightly grease two cookie sheets;(I use parchment paper), set aside.
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2
In a large bowl, stir together flour, sugar, baking powder and salt.
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3
Make a well in the center of the flour mixture.
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4
Add eggs and egg yolks to the well; stir into flour mixture.
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5
Add butter (cooled).
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6
Stir until dough starts to form a ball.
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7
Stir in nuts.
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8
Turn out dough onto a lightly floured surface; divide into three equal portions.
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9
Shape each portion into a 14-inch-long log.
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10
Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1 1/2 inches wide.
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11
Bake for 20 to 25 minutes or until firm and light brown.
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12
Cool on cookie sheets on wire racks for 15 minutes.
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13
Transfer logs to a cutting board.
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14
Use a serrated knife to cut each roll into 1/2 inch-thick slices.
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15
(Do not saw, gently press down) Place the slices, cut sides down, on cookie sheets.
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16
Bake for 8 minutes.
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17
Turn slices over; bake for 8 minutes more or until crisp and golden brown.
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18
Transfer cookies to a wire rack and let cool.
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19
To store: Layer cookies between sheets of waxed paper in an airtight container; cover.
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20
Store at room temperature for up to 1 week.
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21
Or freeze for up to 3 months.
