Preheat oven to 350F with oven racks in the upper and lower parts of the oven. Line two baking sheets with parchment paper and set aside.

Spread the walnuts out on one sheet and bake until fragrant for 10-12 min.

In a large bowl whisk together the dry ingredients and then add the nuts. Add the eggs and the vanilla and fold to combine, do not overwork. Spoon the batter onto the cookie sheets, 6 per sheet. Bake for 8 min. and then trade places and move the sheets from top to bottom and spin them from front to back. Continue baking for 10-12 min. or until the tops are cracked and the cookies are slightly firm to touch. Do not let them burn. Cool on the cookie sheet and then slide them, including the parchment, onto a cooling rack to further cool. Stores well for 1 week in an airtight container.