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
Ingredients
- 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)
Instructions
-
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
-
In a large bowl, combine the almond flour, salt, baking soda, and rosemary.
-
In a separate small bowl, whisk together the coconut oil, flax eggs, agave, and olives.
-
Mix the wet and dry ingredients together until a nice dough forms.
-
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.
-
Place another sheet of parchment paper over the dough and roll the dough into a 1-inch thick slice.
-
Using a cookie cutter of your choice, cut circles out of the dough and place it on a prepared baking sheet.
-
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).