Recipe courtesy of La Boite
Total:
3 hr 10 min
Active:
1 hr 5 min
Yield:
30 biscuits
Level:
Intermediate

Ingredients

Kawa and Cocoa Blend:
  • 50 grams roasted coffee beans
  • 30 grams cocoa nibs 
  • 20 grams ground Vietnamese cinnamon 
  • 10 grams Sichuan peppercorns 
  • 5 grams whole cloves 
Kewra and Coco Biscuits:
  • 226 grams unsalted butter, cut into small pieces
  • 110 grams granulated sugar 
  • 30 grams confectioners' sugar, plus more for dusting 
  • 4 grams kewra water 
  • 300 grams all-purpose flour 
  • 55 grams unsweetened coconut, finely ground 
  • 3 grams Cancale N.11 spice blend (or a pinch each fleur de sel, orange zest, ground fennel seed)
  • 2 egg yolks 
  • 350 grams praline paste 

Directions

For the kawa and cocoa blend: Combine the coffee beans, cocoa nibs, cinnamon, Sichuan peppercorns and cloves in a small mixing bowl.

Grind the spices in 3 small batches in a coffee or spice grinder. Set 50 grams aside for dusting. Reserve the rest for use in the biscuit dough.

For the kewra and coco biscuits: Cream the butter, granulated sugar, confectioners' sugar and kewra water in the bowl of an electric mixer fitted with the paddle attachment, about 5 minutes.

Combine the flour, coconut, spice blend, and the reserved kawa and cocoa blend in a medium mixing bowl.

Gradually incorporate the dry ingredients into the butter mixture until a sand-like texture is achieved.

Add the egg yolks one at a time and mix until the dough comes away from the sides of the bowl.

Divide the dough into 3 equal parts.

Lay 1 of the pieces of dough in between two pieces of parchment and roll it out until it is 1/8-inch thick. Repeat with the remaining pieces and chill in the refrigerator for 2 hours.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Cut out as many biscuits as you can from each dough sheet using a 1-inch cookie cutter, and place them on the prepared baking sheet about 1/4 inch apart. You can roll out all of the dough scraps and cut out more biscuits.

Bake the biscuits until they are a light golden color, about 10 minutes. Let them cool on the baking sheet.

Once the biscuits have cooled completely, pipe a little of the praline paste onto the center of one biscuit and place a second one on top. Push down slightly on the top biscuit. Dust with some confectioners' sugar and a little bit of the cocoa and kawa blend. Repeat with the remaining biscuits.

Store in an airtight container for up to 1 month.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

Sweet Recipes

IDEAS YOU'LL LOVE

Black Pepper Biscuits

Recipe courtesy of Bobby Flay

Sweet Spinach Salad

Recipe courtesy of Julia Baker

Raspberry Cream Cupcakes

Recipe courtesy of Giada De Laurentiis

Traditional Brazilian Chocolate Brigadeiro

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Kelsey's Homemade

7:30am | 6:30c

Kelsey's Homemade

8:30am | 7:30c

Kelsey's Homemade

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c

Sugar Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Sugar Showdown

8pm | 7c

Sugar Showdown

8:30pm | 7:30c

Donut Showdown

9:30pm | 8:30c

Cupcake Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Sugar Showdown

12am | 11c

Sugar Showdown

12:30am | 11:30c

Donut Showdown

1:30am | 12:30c

Cupcake Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here