Almond & Olive Biscuits


Almond & Olive Biscuits

I came up with this recipe almost by accident -- I was testing a recipe for sweet and nutty almond biscuits, and instead decided to make them with some olives and rosemary that I had on hand. Ever since then, these biscuits have been my husband’s favorite. They are a great snack and a wonderful alternative to bread.    

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Allergens: Tree Nuts
  • Servings: 12 -15


  • 2 1/2 cups almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon fresh dried rosemary (chopped)
  • 1/4 cup coconut oil (melted)
  • 2 flax eggs (2 tablespoons flaxseed meal or ground raw flax seed + 5 tablespoons water thickened for 5 minutes in fridge)
  • 1 tablespoon agave
  • 1 tablespoon kalamata olives (pitted, halved)


  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

  2. In a large bowl, combine the almond flour, salt, baking soda, and rosemary.

  3. In a separate small bowl, whisk together the coconut oil, flax eggs, agave, and olives.

  4. Mix the wet and dry ingredients together until a nice dough forms.

  5. Lay one sheet of parchment paper down on a flat surface and sprinkle it with ¼ cup almond flour. Place the dough in the center of the parchment paper and sprinkle it with additional almond flour.

  6. Place another sheet of parchment paper over the dough and roll the dough into a 1-inch thick slice.

  7. Using a cookie cutter of your choice, cut circles out of the dough and place it on a prepared baking sheet.

  8. Bake until golden (about 12-15 minutes), let cool, and serve (or store in an airtight container on the kitchen counter for up to 3 days or in the refrigerator for upto 7 days).

Bon appétit!