Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

Add 3/4 cup blanched almonds to food processor and pulse to make almond meal. 

Add all-purpose flour, baking powder, salt, dried lavender, and cocoa powder to food processor and pulse to blend with almond meal. 

Melt coconut oil and measure out 2 tablespoons. Add to food processor with maple syrup, vanilla extract, almond extract and lemon zest. Pulse until just combined. Dough will be wet and sticky.

Remove the blade and add the remaining 1/4 cup blanched almonds to mixture. Using a wooden spoon, mix almonds with dough to combine. 

Divide the dough into two equal parts and pour onto your prepared baking sheet. Shape the dough into two rectangles, approximately 2 x 4 inches long and 1 inch high.

Bake for 15 minutes at 350°F. Remove from the oven and let cool slightly for about 10 minutes. Lower the oven temperature to 300F.

Once the biscotti rectangles are cooled, cut them lengthwise into 1/2-inch-thick slices and return to the oven for an additional 30 minutes, flipping halfway through.