Cocoa Cookies

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:

Sift the flour, cocoa powder, and cinnamon powder into a bowl.
Soften the butter, add the hazelnut praline, and mix until combined.
Add the powdered sugar and combine well with a rubber spatula.
Mix in the almond powder.
Add the eggs to the mixture one-third at a time, mixing well each time.
Lastly, add the sifted flour, cocoa, and cinnamon powder mixture to form a dough by using a slicing motion.
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.
Take the dough out of the fridge, and let it rest until the dough is at a malleable firmness.
Preheat the oven to 153℃ (in a home oven that is not as strong as an industrial oven, preheat it up to 160-170℃).
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).
Bake the cookies in the 153℃ oven for 13 - 15 minutes, or 160-170℃, in a home oven for 15-17 minutes.