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.