Indian almond (Terminalia catappa) and jackfruit (Artocarpus heterophyllus) are widely grown fruits in Sri Lanka, yet the market lacks value-added products incorporating these. This research aims to address this gap by developing biscuit formulations using Indian almond and jackfruit flour. Six biscuit samples were prepared using varying ratios of Indian almond flour, jackfruit flour, and wheat flour. A sensory evaluation was conducted with 30 panelists using a 5-point Likert scale. Statistical analysis, employing Friedman and Tukey Pairwise Comparisons tests (One-way ANOVA), was performed to identify significant differences in sensory attributes among the samples. Based on sensory evaluation results, a formulation comprising 40% jackfruit flour, 40% Indian almond flour, and 20% wheat flour was determined as the most preferred, Additionally, the texture profile of the selected sample was analyzed, In texture profile analysis, a compression test was conducted with the selected sample, control and commercially available cracker using Brookfield texture analyzer.