I remember helping Gran mixing the eggs and sugar for this recipe:  sitting on the kitchen chair with a big bowl on my lap, a wooden spoon in my hand.  Stirring and stirring with a childish conviction till  my arms were aching and the contents of the bowl turned  fluffy and pale yellow.   Nowadays, with the help of electric mixers it is a doddle and pain free.  A quick bake that keeps well in an airtight container.  Not dissimillar to cantuccini, slightly chewier, softer and just as delightful for dunking into your favourite hot drink.
2 eggs
150g sugar
120g flour
1½ tsp vanilla extract
100g walnuts (whole pieces, not chopped)
Line a 20cm x 20cm cake tin.  Preheat the oven to 190°C/Gas 5.  Beat the eggs and sugar with a hand whisk till you have a smooth, creamy consistency and pale yellow colour.  Add vanilla extract then the flour a bit at a time.  Finally mix in the walnuts. Pour the batter into the prepared tin and bake on the center shelf for about 25 minutes.  When the cake is cold, grab a serrated knife and thinly cut away all four edges.  Then slice into about 1cm thick pieces.  Mine measure 10cm x 3.5cm x 1cm.  Don't worry if the top crust starts crumbling slightly while slicing.  You should get about 24 biscuits.

Mama diós1