Place 2 logs on each cookie sheet. If using one oven for both sheets, switch halfway through baking time. Bake for 30 minutes or until logs are firm and golden. Remove logs from oven and let cool on baking sheets for 10 minutes. Reduce oven temperature to 250 degrees.
Transfer logs to cutting board.
Arrange slices on their bottom edges and bake until dry and lightly toasted, about 15 minutes. Cool slices on wire rack and store in airtight container. Your friend's recipe is a very good one indeed. I used less butter and nuts to reduce the fat and some egg substitute to replace 3 eggs. I hope you and your friend enjoy this lightened version.