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Beat eggs, 1/4 cup sugar, until thick and lemon color. Stir dry
ingredients together leaving out 1/2 cup flour, 1 cup sugar and
cinnamon. Gradually add to egg mixture, beating well. Stir in
1/4 cup more flour and make soft dough. Turn out on counter
with additional flour and work in as little flour as possible until
no longer sticky (5 min). Divide into 16 pieces with floured
hands shape into balls. Cover with wax paper and rest 20
minutes. Roll out into 5 inch circle , keeping covered so they
don't dry out. Fry in oil 350 in fry pan. Drain. Coat brunelleschi
with cinnamon/sugar mix
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