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).
Recipe Courtesy of Mario Batali