Preheat oven to 300°F. Line two baking sheets with parchment paper.

Beat eggs and sugar together until airy.

Mix together baking powder, flour, salt, and zest, then carefully stir into egg mixture until incorporated.

Fold in pomegranate arils.

Divide dough in half onto baking sheets. Pat dough into a skinny rectangle-log.

Bake for 50 minutes to 1 hour, then let cool for 5 minutes.

Slice logs on a diagonal, and place slices cut-side up on baking sheets.

Bake for an additional 30 minutes, flipping cookies over halfway through.

Let cool completely before storing in airtight containers.