1 cup whole almonds, toasted
1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup plus 1/4 cup lavender honey, divided
1/3 cup canola oil
4 tablespoons unsalted butter, at room temperature, divided
1 large egg
1 teaspoon vanilla extract
1/3 cup toasted sliced almonds, for glaze
1 teaspoon of dried lavender flowers for sprinkling
1. Process whole almonds in a food processor until finely ground. Transfer to a large bowl and add white whole wheat flour, baking powder and salt, stir until well combined. In an electric mixer on medium speed beat 2/3 cup honey, oil and 3 tablespoons butter until well blended. Add egg and vanilla and beat until blended.
Add the wet ingredients to the dry ingredients and stir to combine. Refrigerate the dough for 1 hour.
2. Preheat the oven to 350. Spray 2 cookie sheets with baking spray or use silpat baking mats or parchment paper.
3. Roll tablespoons of dough into 1 -inch balls or use mini ice cream scoop and place on the baking sheets about 2 inches apart. Bake the cookies in batches until set and golden brown on the bottom, 13-15 minutes. Cool on wire rack for 20 minutes.
4. Make the glaze. Combine the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy. Gently stir in toasted sliced almonds. Coat the cookies with the glaze using a small spatula. Sprinkle a few dried lavender flowers on each cookie.
Makes about 2 1/2 Dozen Cookies