Preheat oven to 180°C, line 2 cookie sheets with baking paper and set aside.
Place sugar into TM bowl and mill 10 sec/speed 9.
Add almonds, butter, flour and lavender and blend 8 sec/speed 9.
The mixture will be lumpy.
Place onto Silpat mat and form into 2-4 log shaped rolls. Wrap in Silpat mat and refrigerate for 10 minutes.
Cut into slices, place on lined cookie sheets and bake 8 minutes or until just golden. Dust generously with icing sugar whilst still warm.
Wrap in cellophane when cold and tie with a ribbon and a sprig of fresh lavender.