Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Spray a wire baking or cooling rack with nonstick spray and place the rack in the lined baking sheet.

Whisk together the flour, baking powder and salt in a medium-sized bowl. Set aside.

In the bowl of a stand mixer, or a large mixing bowl, beat eggs, oil and half-cup of sugar until light and fluffy.

With the mixer on low speed, gradually add the dry ingredients and mix until you have a stiff, slightly oily dough with no dry patches.

Divide the dough into six pieces. Sprinkle a board with a handful of granulated sugar. Roll the first piece of dough out on top of the sugar on the board, turning the dough frequently to prevent sticking. Add more sugar as needed. Roll the dough out as thin as possible, preferably until it is almost translucent.

Cut the dough into strips 2 to 3 inches wide. Then cut the strips into squares, rectangles or diamonds, as you prefer. Place the kichel on top of the prepared baking rack to achieve the wavy pattern. (These cookies do not spread very much, so there is no need to spread them out on the baking rack.)

Bake the cookies until crisp and golden brown around the edges, 8 to 9 minutes. Remove the cookies to a wire rack to cool.

Repeat the process with the remaining dough. Kichel will keep in an airtight container for up to one week.