Biskocoz de Grandmama: The Sweet Orange Cookies That Started It All)
When Chef Loni Tavasi was just a boy, his grandmother handed him a small measuring cup, the same one that had been passed down through six generations in their family, and taught him how to make these cookies. She called them biskocoz, her playful twist on the word “biscuit,” and they’ve been a staple in Loni’s kitchen ever since.
“This was the first recipe I was allowed to make all by myself,” says Loni.
“It taught me that simple ingredients, when prepared with care, can turn into something special and delicious.”
These cookies are light, citrusy, and perfect for sharing. Whether you’re baking with grandkids or just want something comforting with your tea, biskocoz de Grandmama might just become your new family tradition.
The Recipe: Biskocoz de Grandmama
Makes about 30 cookies
Ingredients:
- 3 large eggs
- 1 ¾ cups sugar
- 1 ¾ cups vegetable oil
- 6 cups all-purpose flour
- 6 tablespoons orange zest (or more—don’t hold back!)
- 1 tablespoon baking powder (about 1 packet)
Instructions:
- Mix the wet ingredients:
In a large bowl, whisk together the eggs, sugar, and orange zest until the mixture becomes pale and fluffy. - Add oil:
Slowly whisk in the vegetable oil until fully combined. - Add dry ingredients:
Gradually mix in the flour and baking powder until a sticky, slightly oily dough forms. Don’t worry—it’s meant to feel this way! - Roll it out:
Transfer the dough to a well-floured surface. Gently roll it out until it’s about ½ inch thick. - Cut the cookies:
Use cookie cutters to create fun shapes. This part is especially fun for kids—Loni’s grandmother always encouraged play in the kitchen. - Bake:
Place cookies on a parchment-lined baking sheet and bake at 350°F for 22 minutes, or until the edges are lightly golden and the centers are just set. - Cool & store:Let the cookies cool completely. Store them in a sealed jar at room temperature for up to one month (though they rarely last that long).
Chef Loni’s Tip:
You can use this dough as a base for other sweet creations too, like tarts, pies, even simple tea cakes. “It’s one of those recipes that grows with you,” Loni says. “Like the best kind of family tradition.”
Meet The Chef:
Chef Loni Tavasi is a Turkish-born culinary expert who began his journey in 1999 as an apprentice in a hotel kitchen while studying hospitality. Holding two university degrees in gastronomy and culinary arts, he specializes in Ottoman, traditional Turkish, and Sephardic cuisines. Today, he is the proud owner of Loni’s Private Chef Services, where he offers handcrafted meals, holiday catering, and culinary workshops, while also mentoring the next generation of chefs. His menus feature beloved dishes like sujuk, pastirma, pide, and ashure—each prepared with deep respect for Turkey’s rich food heritage. Chef Tavasi’s lifelong passion lies in sharing the flavors, stories, and cultural legacy of Turkish cuisine with audiences around the world.
Pictured: Chef Loni today, and Chef Loni with his grandmother, who inspired his love of cooking. That passion began with the recipe featured above.
Want more? Try another one of Chef Loni’s favorite Turkish recipes [click here].
