Blend to combine. Stir in nuts. With lightly oiled hands, roll each half into a log about 2 inches thick and 12 inches long. Place the logs on the baking sheet and bake in the center of oven 25 minutes, or until golden. Remove the baking sheet from oven and place on a rack to cool.
Transfer logs to a breadboard.
To avoid crumbling, use firm strokes. Cool on a rack. Cookies will keep in an airtight container 2 to 3 weeks.