Marshmallow, Chocolate and Hazelnut Cookies | RICARDO

Ingredients

• ½ cup (75 g) unbleached all-purpose flour
• 3 tbsp cocoa powder, sifted
• ½ tsp baking powder
• ¼ tsp salt
• ¼ cup (55 g) unsalted butter, softened
• ¼ cup (55 g) brown sugar
• 1 egg yolk
• ½ cup (125 ml) chocolate-hazelnut spread (Nutella-style)
• 1 tbsp gelatin
• ¼ cup (60 ml) water
• ½ cup (105 g) sugar
• 2 tbsp (30 ml) clear corn syrup
• 2 egg whites
• 8 oz (225 g) 70% dark chocolate, chopped
• 3 tbsp roasted hazelnuts, finely chopped
• Edible gold leaf (optional)