Mix together eggs, salt, sugar, and almond flour to form a dough. Place in the refrigerator to chill for a half hour.

Preheat oven to 350 degrees Fahrenheit. Dust a Gefen Parchment Paper very generously with tapioca starch, and dust your rolling pin as well.

Divide the dough in half. Roll one half into a rectangle 1/4 inch thick. Smear some oil onto the dough and generously sprinkle the cinnamon and sugar mixture over it.

Roll the dough jelly-roll style. It might be easier if you cut the dough in half, and roll each piece separately. Once all rolled, slice into one to one-and-a-half-inch slices and place onto a sheet pan lined with parchment paper.

Brush each cookie with oil and bake for 20 minutes. While the cookies are still warm, dust with confectioners’ sugar and cinnamon. Allow to cool before removing from the pan.