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1
Preheat the oven to 375F.
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2
Toast the nuts in a dry skillet over medium heat, shaking the pan frequently until they color slightly and become fragrant, 3 or 4 minutes.
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3
Combine the sugar, flour, salt, and baking powder in a food processor; pulse to blend.
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4
Add the eggs, vanilla, and zest and process until the mixture forms a dough ball; if necessary, add a tablespoon or two of milk.
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5
Add the toasted nuts and pulse a few times; you dont want to pulverize the nuts, just chop them lightly (and its okay if some remain whole) and integrate them into the dough.
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6
Butter 2 baking sheets and dust them with flour; invert the sheets and tap them to remove excess flour.
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7
Divide the dough in half and shape each half into a 2-inch-wide log.
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8
Place each log onto one of the baking sheets.
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9
Bake until the loaves are golden and beginning to crack on top, about 30 minutes; remove the logs from the oven.
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10
Lower the oven temperature to 250F.
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11
When the loaves are cool enough to handle, use a serrated knife to cut each on the diagonal into 1/2-inch-thick slices.
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12
Put the slices on the sheets, return to the oven, and leave them there until they dry out, 15 to 20 minutes, turning once.
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13
Cool on wire racks.
