Recipe courtesy of La Boite
3 hr 10 min
1 hr 5 min
30 biscuits


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 


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.

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