This cocoa cookie was released by our pastry Kashi team to celebrate Valentines' day. It's chocolaty, light, and with a hint of sweetness that goes perfectly well with a cup of coffee. 

Ingredients:

This recipe will make about 20-25 cookies with a 4.5 cm round-shaped mold.  

• 60 gram Butter
• 8 gram Hazelnut praline
• 40 gram Powder sugar
• 0.2 gram Salt
• 10 gram Almond powder
• 18 gram Eggs
• 115 gram Flour
• 15 gram Cocoa powder
• 0.5 gram Cinnamon powder 

How to make:

1. Sift the flour, cocoa powder, and cinnamon powder into a bowl.
   
   
2. Soften the butter, add the hazelnut praline, and mix until combined.
   
   
3. Add the powdered sugar and combine well with a rubber spatula.
   
   
4. Mix in the almond powder.
   
   
5. Add the eggs to the mixture one-third at a time, mixing well each time.
   
   
6. Lastly, add the sifted flour, cocoa, and cinnamon powder mixture to form a dough by using a slicing motion. 
   
   
7. After the dough is well-combined roll it into a ball and let the dough rest in the refrigerator for about half a day to a whole day. 
   
   
8. Take the dough out of the fridge, and let it rest until the dough is at a malleable firmness. 
   
   
9. Preheat the oven to 153℃ (in a home oven that is not as strong as an industrial oven, preheat it up to 160-170℃). 
   
   
10. Roll out the dough to a 3-5mm thickness and cut the cookies with an approximately 4.5cm diameter cookie cutter (will result in about 20-25 cookies). 
    
    
11. Bake the cookies in the 153℃ oven for 13 - 15 minutes, or 160-170℃, in a home oven for 15-17 minutes. 

We hope you enjoy this cookie recipe! These cookies will taste even better paired with a cup of pour-over or milk coffee.