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
  • 1/4 cup coconut oil (melted)
  • 2 flax eggs
  • 1 tablespoon agave
  • 1 tablespoon kalamata olives (halved)
  • 1 tablespoon fresh dried rosemary (chopped)


  1. Preheat oven to 350 degrees F.
  2. Line baking sheet with parchment paper.
  3. Combine almond flour, salt, baking soda, and rosemary in bowl.
  4. In separate small bowl, whisk together flax eggs, agave, olives, and oil. (1 Flax egg = 1 tbsp flax seed meal (ground raw flax seed) + 2 1/2 tbsp water; sit and let rest for 5 minutes to thicken.)

  5. Mix wet and dry ingredients together until nice dough forms.

  6. Lay one sheet parchment paper down on flat surface and sprinkle with 1/4 cup almond flour.

  7. Place dough in center of parchment paper and sprinkle with additional almond flour.  
  8. Place another sheet of parchment paper over dough and roll dough into 1-inch thick slices.
  9. Using cookie cutter, cut circles out of dough.  
  10. Place circular biscuits on prepared baking sheet.
  11. Bake until golden (about 12-15 minutes), let cool, and serve.

Bon appétit!