Recipe courtesy of La Boite

Kewra and Coco Biscuits

  • Level: Intermediate
  • Total: 3 hr 10 min (includes chilling time)
  • Active: 1 hr 5 min
  • Yield: 30 biscuits
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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

  1. For the kawa and cocoa blend: Combine the coffee beans, cocoa nibs, cinnamon, Sichuan peppercorns and cloves in a small mixing bowl.
  2. 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.
  3. 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.
  4. Combine the flour, coconut, spice blend, and the reserved kawa and cocoa blend in a medium mixing bowl.
  5. Gradually incorporate the dry ingredients into the butter mixture until a sand-like texture is achieved.
  6. Add the egg yolks one at a time and mix until the dough comes away from the sides of the bowl.
  7. Divide the dough into 3 equal parts.
  8. 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.
  9. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  10. 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.
  11. Bake the biscuits until they are a light golden color, about 10 minutes. Let them cool on the baking sheet.
  12. 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.
  13. Store in an airtight container for up to 1 month.

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