Abstract: Cyclocarya paliurus leaves have many functions, such as lowering blood pressure, reducing blood lipids and decreasing blood glucose. In this study,a new kind biscuit with Cyclocarya paliurus leaves was developed. The effects of the addition amount of the leaves on the color and the texture of the biscuits had been investigated. The formula of biscuits was optimized by single factor and orthogonal experiments with sensory evaluation as evaluation index.The results showed that the leaves added to the biscuits deepened their color and decreased their hardness.Compared with the control group,the brightness and hardness of biscuits with 5% addition amount were decreased by 30% and 15%, respectively. The best formula for the biscuits was as follows,the low gluten flour 20.0 g,the powder of Cyclocarya paliurus 1.0 g,the maltitol 12.0 g,the butter 10.0 g the egg 6.0 g and the baking soda 0.2 g.It showed that the biscuits produced with this formula had the advantages of complete shape,uniform and brown color,and pleasant taste.The contents of Fe and Zn in biscuits were 14.70 mg/kg and 8.30 mg/kg,and three terpenoids and flavonoids 35.07 mg/kg and 26.28 mg/kg,respectively.The development of leisure biscuit with Cyclocarya paliurus leaves would provide a new approach for the high quality and efficient utilization of Cylocaya palirus in China.