Heat oven to 350 degrees F.
Line a baking sheet with parchment paper or use a silpat
Whisk together flour, sugar, baking powder and salt.
Stir in candied lemon and nuts.
Add in eggs until incorporated.
Divide dough into 3 separate rolls, 9 inches long 1 1/2 inches wide.
Bake logs for 25 minutes, rotating halfway through.
Allow to cool five minutes. Transfer to cookie rack to cool completely.
Slice diagonally, using a serrated knife into 1/2 inch slices.
Bake standing up for 20 more minutes.
Store for up to 2 weeks in airtight container.