Almond Lavender Biscotti

In a food processor, finely grind 1/3 cup almonds with 1/2 cup flour. Transfer to a medium-size bowl and stir in remaining 1 cup flour, the baking powder, and salt. Set aside. Coarsely chop the remaining almonds.

Preheat oven to 350 degrees F. Lightly grease a baking sheet.

In a food processor, combine the sugar and lavender flowers. Process until well blended and lavender is finely chopped.

In a large bowl with electric mixer, cream the butter and lavender sugar until fluffy and light. Add egg and almond extract, mixing until blended. Stir in the coarse nuts and flour mixture to make a soft dough.

Shape dough on baking sheet into a log about 12 inches long and 3 inches wide. Bake until golden brown--30 to 35 minutes, Remove log from oven. Reduce oven temperature to 250F.

Cool log about 15 minutes, until just warm. Slice log crosswise diagonally into 3/4-inch-thick slices. Place slices on wire cooling racks and bake until crisp-- about 15 minutes. Cool completely; store in an airtight container.