Preheat oven to 325 F. Line a baking sheet with parchment paper.
Combine the dry ingredients in a food processor.
Pulse in the lavender.
Add the wet ingredients, and process until blended.
Spread the batter out onto the parchment lined baking sheet and form into a "log" about 2 ½- to 3-inches wide by about 15-inches long. (6.35 - 7.62 cm X 38.1 cm)
Bake on a high rack in the oven for 15 to 20 minutes. Allow to cool.
Slice cooled "log" crosswise into ½-inch (1.27 cm) slices. Arrange them on their sides back onto the parchment paper used previously. Bake for 5 to 7 minutes, turn over, and bake for about another 5 minutes.
Store cooled biscotti in an airtight container in the refrigerator. They also freeze well.