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 and halved)


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

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

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

  4. Mix all 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 1/4 cup almond flour.

  6. Place the dough in the center of the parchment paper and sprinkle it with additional almond flour.

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

  8. Using a cookie cutter, cut circles out of the dough and place them on the prepared baking sheet.

  9. Bake biscuits until golden (about 12-15 minutes), and let cool before serving. (You can store these biscuits in an airtight container on the kitchen counter for up to 1 week.)

Bon appétit!