Makes 8 biscuits
2 cups blanched almond flour (I use 2 cups of raw almonds, finely ground in food processor)
1 ½ teaspoons dried lavender flowers, finely chopped
1 teaspoon baking soda
¼ teaspoon sea salt
1 large egg
3 tablespoons honey
1 teaspoon finely grated lemon zest
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper
In a medium bowl whisk together almond flour, lavender, baking soda, and sea salt.
In a separate bowl whisk together egg, honey, and lemon zest.
Using a wooden spoon or rubber spatula, stir wet ingredients into the flour mixture. Continue to stir until a thick dough forms.
On a sheet of parchment paper, pat dough into a 6-inch diameter disk about ½-inch thick. Cut into 8 wedges. Place wedges on the parchment-lined baking sheet.
Bake for about 12 minutes or until golden brown and biscuits spring back lightly when touched. Cool completely before serving.
Store in an airtight container at room temperature for up to 3 days.