Add 2 cups of flour, salt and baking powder into a large mixing bowl. Stir to combine.
Add the eggs and cream to the flour mixture. Using your hands, incorporate the wet ingredients into the flour to form a large dough ball.
Divide the dough into five equal portions. Keep in the bowl and cover loosely with plastic wrap.
On a floured surface and with a floured rolling pin, roll out one dough ball until thin, flouring as needed to prevent sticking.
Lift one edge of the dough and loosely roll the dough into a cylinder. Cut the cylinder into 1/2 inch wide pinwheels.
Unravel the pinwheels and separate into thirds or halves (depending on the desired length).
Lay flat on parchment paper. Dry for 24 hours and store in an airtight container.