With just six days until Valentine's Day, it's time to start thinking about baking. Sure you can run to the corner bakery to score the sweets, but nothing says "I Love You" like freshly baked goods. Seriously! So, we've turned to seasoned pro, Mr.Thomas Keller, for his expert baking advice straight from Bouchon Bakery in Napa.

In the below listed festive recipe, Keller creates a hazelnut/amond sugar cookie base which is then coated in a white chocolate-yogurt glaze, followed by a dusting of raspberry powder.

A few tips about the recipe. If yogurt powder sound esoteric, it actually isn't so difficult to find and is usually solid in heath food stores or online at amazon.com. As for the raspberry dust, you can just crush freeze dried raspberries which are sold at Whole Foods and other upscale markets, or online at amazon.com. An easier option is to simply substitute in red sprinkles.

Hazelnut Yogurt Cookies

Ingredients
2 sticks unsalted butter
1/2 cup plus 3 tbsp. sugar
1 tsp. vanilla extract
1 egg
5 tbsp. almond flour
1 cup plus 3 tbsp. all purpose
3/4 tsp. cinnamon
1 1/2 tbsp. baking powder
3/8 cup plus 1 1/2 tbsp. hazelnut flour

3/8 cup plus 1 tbsp. yogurt powder
2 lbs. white chocolate pate a glacer
2 3/4 Tbsp. freeze-dried raspberry powder
red food color

Preheat oven to 300F. Cream the butter and sugar. Add the vanilla extract followed by the egg, one at a time. Sift the dry ingredients and add to the mix. Combine well. Roll out the dough between 2 sheets of parchment paper. Cut out shapes with cookie cutters. Freeze cut-out dough to firm before baking. Bake 8-10 minutes until light golden brown. Cool cookies completely before icing.

Melt the pate a glacer until warm, add the yogurt powder and combine until dissolved. Add the food color a little bit at a time until the desired color is achieved. When the cookies have cooled, ice each with the yogurt chocolate glaze. Before the glaze has set, sprinkle the cookies with the raspberry powder or colored sanding sugar.