1/2 cup sugar
1/4 cup butter, softened
1 1/2 to 2 tablespoons coarsely chopped fresh lavender
1/2 teaspoon grated orange rind
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sliced almonds, toasted
1/2 teaspoon vanilla extract
Beat first 4 ingredients at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, beating until blended.
Combine flour, baking powder, and salt. Gradually add flour mixture to sugar mixture; beat until blended. Stir in almonds and vanilla.
Using a spatula or lightly floured hands, shape dough into a 10-inch log on a lightly greased baking sheet, and flatten to 1-inch thickness.
Bake at 350° for 30 minutes. Remove to a wire rack to cool completely. Reduce oven temperature to 300°.
Cut log diagonally into 1/2-inch-thick slices with a serrated knife, using a gentle sawing motion. Place slices back onto the baking sheet. Bake at 300° for 20 to 25 minutes (cookies will be slightly soft in center but will harden as they cool). Remove to wire rack to cool completely.