In a food processor, grind almonds finely. Add remaining cookie ingredients and process until a mostly smooth paste forms.

Form into a log about 2 – 2 ½” in diameter. Wrap in parchment and chill for at least 2 hours or overnight. Several times through the chilling process, roll the log to maintain a round shape.

Wash and finely slice the strawberries. Combine with sugar and orange juice in a medium sauce pan. Cook over low heat, stirring occasionally until thick and sticky (drops very slowly from a spoo– about 30-40 minutes. You can cook it faster over higher heat, but you need to be stirring much more frequently. Store jam in a closed container in the fridge.

Preheat oven to 325Slice log into ¼” rounds. Roll log slowly while cutting to maintain cylindrical shape.

Bake for 13-15 minutes, until barely starting to brown on the edges. Allow to cool for 5 minutes on the pan before removing and cooling completely.

Melt white chocolate in a heat proof bowl over simmering water (or in the microwave). Stir until smooth.

Using a spoon, spread 2 tsp of white chocolate on to one side of each sandwich. Repeat with all cookies. Sprinkle a few lavender buds on each cookie while chocolate is still soft.

Allow to cool. Store in a sealed container in the fridge. I prefer them after they have had several hours to mature.