Lavender and Lemon Cookies

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Just made these and they are so flavorful and delicate. Lovely lemon note and the lavender adds just a hint of spice and interest. Plus they smell so fragrant when you open the oven door - what could be better?

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I am very disappointed, I love lavender and often use it as a cleaner, in my shower, dryer sheets and even soaps; however, these were an enormous disappointment! There is far too much butter in them, they are far too crumbly, this of course is due to the almond meal (flour, and I don't know why she included almond meal in the first place.

I tried one just out of the oven, too hot and it fell apart, then I tried some later, too crumbly and not sweet enough -- and I don't usually like my desserts too sweet, however, this one was not sweet enough! I will not make this again!

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Delicious... it is important to let them cool on a rack, and eat immediately.

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Delicate and delicious cookies. They crumble easily though.

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I bake a lot and love cookies but these are my new favorite. They are light, buttery, with an amazing lemony-lavender flavor. I followed the directions exactly- found most of the ingredients at Mother Earth (health food store. I would not change a thing. Can't wait to make again and bring to a party or pot-luck. Really, really, really great cookies!

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Giada is taking us into the world of Italian cookies that are very different than the usual American kinds. This one is delicate. I made it, following the recipe exactly, and it turned out perfectly. Suggestions: be sure to put the lavendar through a small food processor. I used a new hand held coffee grinder. Then sift the flower petals to separate them from the bud stems. This will help overcome a too strong flavor. As for almond flour, if you can't find it in a health food store, buy blanched almonds and make your own. Just process small quantities in a food processor or blender, watching to stop processing just before they go oily. Sift if the processing doesn't result in a uniform texture. As for substituting corn meal, I wouldn't do it. These are so good, you don't want to alter the recipe that much.

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I made these cookies today and they came out just as I had hoped. I followed the recipe to the letter. My dough came together nicely -- it was a soft dough that had just enough moisture to roll into balls and then flatten into nice little disks. In fact, I was worried that I had handled the dough too much because it was getting a bit greasy as I was working with it. I put the cookies in the refrigerator for about 4 minutes before I baked them. They came out perfectly. They were very tender. I didn't find the lavender bitter or too overpowering as some other reviewers did. I think that that these cookies are elegant and unique enough to serve at a tea, cookie exchange, dinner party, etc. Thank you Giada!!

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These cookies are great! I substituted lavender with thyme since I already had thyme in my kitchen. My sister made these too and she added an egg white to help bind the cookies a little better, a technique which I think I will try next time.

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Followed this recipe to a T and they came out perfectly. They are soft, tender, and a little flaky; the flavors of lemon and lavender go so well together, and getting bits of sea salt in there really adds a nice touch as well. I also love the almond meal in combination with the flour--it gives them a comforting, graham cracker-esque feel. It was so worth getting all those lavender buds off the stalks for these cookies!

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They were delicious. I used almond flour along with regular flour as indicated, and lavender from my garden, which I hanged up to dry for less than a week and then nicely chopped. The cookies were tasty and flaky. Very nice!