In a mixing bowl, beat eggs well for 5 to 6 minutes at high speed. Add sugar and, starting slowly, mix 6 minutes more. Mix flour and baking powder together and add 1/3 at a time to egg mixture. If it gets too sticky, add a little more flour.

On a floured work surface, roll dough into long dowels, about 1 1/2 inches thick, and as long as a cookie sheet. Cover with clean towel and let sit overnight.

Preheat oven to 375 degrees F.

Remove dowels from cookie sheet and lay on a floured surface. Cut in bits 1 1/2 inches long and replace on a cookie sheet. Bake 20 minutes until light golden brown. Remove and allow to cool. (Can be stored for up to one month in an airtight container).