Abstract: Spirulina biscuits were made with the main material cake flour,spirulina powder,butter,xylitol and sugar,milk powder,developed nutritious spirulina crisp biscuit. Inspected by the effect of spirulina powder,xylitol and sugar,butter and raising agent on the quality of biscuits,studied by single factor and orthogonal experiment,using sensory evaluation as the index,the results of the best formula of spirulina crisp biscuit was spirulina powder 2%,xylitol and sugar(1∶1)25%,butter 40%,raising agent 0.9%. The sensory evaluation score was 93.80±0.70. According to the optimal formulation,the hardness of the spirulina low-sugar crisp biscuits was(174±1.50),the cohesion was(0.28±0.05),the elasticity was(0.71±0.08) mm,the chewiness was(30±0.56) g. The physical and chemical indicators such as to moisture,pH,bulk density,acid value,alkalinity,and health indicators of aerobic bacterial count inspection of the best formula of biscuits were conform to the requirements of the sensory our country’s relevant national standards biscuit standard.