Abstract:The essay illustrates an experiment about the best formula of a functional crispness biscuit which us－ es Morchella esculenta as its raw material. The author studies effects of the proportion of wheat flour and M.es－ culenta powder as well as water and sugar addition on the flavor of the M.esculenta biscuit by singer factor ex－ periment and SPSS（Statistical Product and Service Solutions）. And finally optimed best formula was obtained as follows： wheat flour 50 g， M.esculenta powder 11 g， water 8 mL， soft sugar 16 g， butter 11.5 g， eggs 25 g， 0.5 g baking soda and ammonium bicarbonate in the ratio of 1 ∶ 4. Those ingredients were placed in an oven to bake for 13 minutes at 220 ℃. Under such conditions， the flavor of M.esculenta crispness biscuit was the best.