Mix oil, white sugar, and eggs together until combined.

Roast the walnuts either in a pan or in the oven at 90°C for 10–15 minutes, then chop them finely.

Sift all dry ingredients into the mixture and mix halfway, then add the walnuts and mix thoroughly.

Use gloves to finish mixing the dough as it may be sticky.

Divide the dough into two portions, place them on a baking tray with space in between, and optionally brush with egg wash. Bake at 180°C for 25–30 minutes.

Let the baked dough cool at room temperature for 15 minutes, then slice into pieces approximately 0.8 cm thick.

Lower the oven temperature to 160°C and bake the slices for 10 minutes on each side until firm and dry.