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Preheat oven to 325°F/160°C. Line a baking sheet with parchment paper. Set aside.
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In a large bowl, sift together flour, baking powder, salt, and cinnamon. Set aside.
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In a mixer bowl fitted with whisk attachment, whisk eggs on high speed until light in color and doubled in size, about 2 minutes. On low speed, slowly add sugar, then vanilla and almond extract, then butter. Turn off mixer. Using a spatula, fold in flour mixture in 2 additions, then the nuts. Mix until a dough forms. The dough should be easy to handle. If you find it too sticky, add additional flour, 1 tablespoon at a time, until it no longer sticks to your hands.
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On a lightly floured surface, form dough into a ball. Divide into 2 equal pieces. Shape each half into a rectangle around 8x2.5 inches in size and place them on the baking sheet, spacing them at least 4 inches from each other. Bake for about 25 minutes, until slightly risen, firm to the touch, and the top begins to crack. Cool on a wire rack for 30 minutes. Cut log into slices, around ½-inch thick or thinner, using a sharp knife. Return slices cut-side up to the pan in one layer. Place pan in the oven and bake for 20-30 minutes, until crisp and golden brown, flipping slices halfway through baking. The longer they stay in the oven, the harder they become. Allow cookies to cool completely.
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Store cookies in an airtight container at room temperature for up to a month.