I worked with this Italian recipe from Le Delezie di Patrizia. I made some changes. They are best dipped in cappuccino.

INGREDIENTS
300 g toasted almond flour
150 g flour
250 g sugar
zest of 1 lemon
2 whole eggs + 1 additional egg white
30 grams of butter
1/4 tsp almond extract
1/2 teaspoon vanilla extract

DIRECTIONS
Combine all ingredients together until smooth. I rolled mine into two logs and cut 1/4″ pieces.  Flattened them a bit on a cookie sheet and baked at 350 degrees for 20 minutes.  I sprinkled powdered sugar on when they came out of the oven.  You can make any shape you want.