Generously dust a large sheet of parchment or waxed paper with the remaining 2 tablespoons of flour. Spoon the dough down the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long. Refrigerate for 8 hours.
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment or waxed paper. Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough crosswise into 1/2-inch thick slices. Place them 2 inches apart on a baking sheet. Generously sprinkle the top of each cookie with almonds, lightly pressing them into the dough. Bake until lightly golden, about 20 minutes.
Remove from the oven and let cool completely in the pan.
To serve: Place a couple of scoops of Fresh Lemon and Lavender Ice Cream in a cold martini glass. Place the glass on a small plate. Place a couple of cookies on the plate. Garnish with a slice of fresh lemon and a couple sprigs of lavender.