Spinach Cookies with Salmon Cream

Name: Spinach Cookies with Salmon Cream
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 20
Ingredients: Type 00 flour 1.7 cups; Parmigiano Reggiano PDO cheese 1.8 oz; Butter &frac23; cup; Spinach fresh 7.1 oz; Fine salt to taste; Black pepper to taste; Cow's milk ricotta cheese 0.9 cup; Smoked Salmon 3.5 oz; Dill to taste; Lemons ½; Black pepper to taste; Extra virgin olive oil to taste

it de fr es br

141

Calories per serving

Energy Kcal 141
Carbohydrates g 9.1
of which sugars g 0.8
Protein g 4.6
Fats g 9.5
of which saturated fat g 5.08
Fiber g 0.6
Cholesterol mg 28
Sodium mg 228

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Makes: 20 pieces
Cost: Average
Note plus resting times

PRESENTATION

Recipe by
Stephanie Cabibbo

Spinach biscotti with salmon cream—it is like a fresh twist on snacks. Really good stuff. Think Italian happy hours but more exciting than the usual chips and dip. The outer shell, made from spinach and Parmesan, is crispy and totally reminds you of a macaron—though, this is definitely not a dessert. Inside, there's this soft, rich salmon cream filling that feels like a fancy smoked salmon spread. And the texture? You bite through the golden spinach crust and bam, that smooth seafood center hits you.

Sharing these at home with friends can seriously turn an ordinary evening into something special. Everyone loves how they're different from anything you'd find at the store. Throughout Italy, people add their own spin, but spinach biscotti with salmon cream are always a standout at any casual get-together. Some might toss in herbs or swap the salmon cream for other fillings, but really, the combination of tender spinach pastry and savory seafood is just so so good.

The colorful green from the spinach gives the shells a cool look—making your snack table fun and inviting. Everyone grabs one, takes a bite, and experiences that perfect mix of moist and flaky with a burst of flavor. Honestly, compared to most store-bought savory baked goods, these have a freshness and homemade charm that really hits the spot. Pretty simple. Especially when you want something more than your everyday spinach appetizer.

These treats are just right for sharing. Whether you’re pouring wine or mixing up some spritzes, they always seem to disappear fast. And here's the thing: it's the kind of food that gets people talking and reaching for seconds. For sure. And which is exactly what happy hour with friends is all about. Try these for a unique appetizer that delights and surprises, capturing the heart of relaxed Italian gatherings. Can't go wrong.

INGREDIENTS

141

Calories per serving

Ingredients for 20 small cookies: Type 00 flour 1.7 cups (210 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g); Butter ⅔ cup (150 g); Spinach 7.1 oz (200 g) - fresh; Fine salt to taste; Black pepper to taste

for the cream: Cow's milk ricotta cheese 0.9 cup (200 g); Smoked Salmon 3.5 oz (100 g); Dill to taste; Lemons ½; Black pepper to taste; Extra virgin olive oil to taste

Preparation

How to prepare Spinach Cookies with Salmon Cream

To prepare the spinach cookies with salmon cream, rinse the spinach under running water and then pat it dry. Blanch the spinach for 1 minute in boiling salted water 1. Drain it 2 and let it cool.

Transfer it to a blender container 4, add the flour 5, cold cubed butter 6

and blend the mixture by pulsing the blender for a few seconds at a time 7. Then transfer the mixture to a bowl, add the Parmesan 8, salt, and pepper 9.

Work everything with your hands 10 until you get a homogeneous dough 11. Wrap it in plastic wrap and transfer it to the refrigerator for about ten minutes 12.

In the meantime, prepare the filling. Coarsely chop the smoked salmon 13. Transfer it to a bowl and dress it with the juice of half a lemon 14, a drizzle of oil 15

and mix everything 16. Then pour the ricotta into a bowl 17, add a drizzle of oil 18

chopped dill 19, a pinch of pepper 20 and mix. Add the smoked salmon 21,

mix again 22 and transfer the mixture to a piping bag 23, which you will place in the refrigerator until use. Take the dough and roll it out between 2 sheets of parchment paper 34, until you obtain a thickness of about 1/8 inch.

Then cut out small discs using a 2-inch diameter cookie cutter 25 and transfer them to a baking sheet lined with parchment paper 26 and bake in a preheated static oven at 350°F for about 15 minutes in the center of the oven. As you go, re-knead the scraps and cut out more cookies. If the dough becomes too soft, transfer it to the refrigerator. Once baked, remove the cookies 27 and let them cool.

Once they are cool, take a cookie, place a bit of salmon cream in the center 28 and close with another cookie to create a sandwich 29. Continue like this until you finish your spinach cookies with salmon cream and serve them 30.

Storage

Both the cookies and the cream can be prepared a day in advance. Once cool, the cookies should be stored in a tin box. The cream, however, should be placed in the refrigerator.

Once filled, it is recommended to consume them on the same day.