Vivienne Stone's Lavender almond teacakes

The lavender is suprisingly delicious, and nicely complemented by the lemon zest. The ground almond flour adds lovely nutty texture. My mother-in-law who cooks entirely gluten free found this recipe at


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.