I finally stumbled on a recipe that gets the texture I want.
Now I want to work on the flavor a bit more.
The ones I get on Court Street in Brooklyn are hard to beat.
1 1/2 cups whole almonds
2 1/4 cups unbleached all-purpose flour
1 tsp baking powder
3 eggs at room temperature
1 cup sugar
1/4 tsp lemon zest
Toast almonds in oven at 350 for five minutes, then cool and coarsely chop.
In a bowl, combine flour and baking soda.
In a separate bowl, beat together eggs and sugar until the mixture forms a ribbon (you will be able to lift it out of the bowl a few inches with the beater). Gently stir in flour mixture until just incorporated and then gently fold in almonds.
On a greased or parchment-lined baking sheet, form the dough into two 3-inch wide loaves. Smooth with wet hands, then cook at 350 for 25 minutes. Lower oven to 300, let loaves cool for 10 minutes, then cut them into 1/2-inch thick cookies.
Bake cookies on each side for 10-12 minutes until beginning to brown.
I added a couple tsp cinnamon, but I think I'd use a bit more next time.
And I want to get a bit or orange flavor in there with either orange oil or Grand Marnier. I tried 1 tsp orange oil and that wasn't enough
Any suggestions as to adjustments to do so? I don't want to lose the texture so I want to be careful about liquid adjustments, IE: eggs.
In my first attempt I actually used 1/4c almond meal and 3/4 c of barley flour as partial substitutions.
I also used 1/2 c spray malt sugar as substitution. That might have been a bit much. I'll go back to all white sugar or perhaps some dark brown.