Parmesan cookies with spirulina

These parmesan cookies with spirulina are perfect as appetizers. Crumbly and delicious, your guests will be amazed!

10 min + 2 h 30 min

30 minutes


20 cookies


  • 130 g all-purpose-flour

  • 30 g potato starch

  • 120 g butter

  • 70 g grated parmesan

  • 10 g sugar

  • 1 egg

  • 2 teaspoons spirulina (powder)

  • 2 g salt

  • 0.5 g pepper


  • Blend together butter, salt, pepper, parmesan and sugar (use a stand mixer with flat beater if available).
  • Add the beaten egg and blend to obtain a creamy mixture.
  • Add flour and starch. Blend to obtain an homogeneus mixture (don’t blend too much).
  • Divide the dough in two parts and add the spirulina in one part.
  • Let the doughs rest in the fridge for 2 hours, cover with plastic wrap.
  • Kned the doughts and then roll them out (4 mm thickness).
  • Overlap the two doughs and roll. Put it in the fridge (about 30 minutes) or in the freezer (about 15 minutes) and then cut little disks (about 5 mm thick).
  • Bake the disks (on baking paper or perforated silicone baking mat) about 20 minutes at 180°C until golden brown and then 10 minutes at 130°C.