Marshmallow, Chocolate and Hazelnut Cookies
Marshmallow, Chocolate and Hazelnut Cookies
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)
Instructions
- In a bowl, combine the flour, cocoa powder, baking powder and salt.
- In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg yolk and mix well. With the machine running on low speed, add the dry ingredients and mix until smooth. Shape into a disc using your hands. Cover in plastic wrap and refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- On a floured work surface, roll the dough out until 1/8 inch (3 mm) thick. Using a 1 ½-inch (4 cm) round cookie cutter, cut out 24 cookies. Repeat with the dough scraps as needed. Spread the cookies out on the baking sheet.
- Bake for 8 to 10 minutes. Let cool completely, about 15 minutes.
- Transfer the hazelnut spread into a pastry bag fitted with a plain tip. Pipe about 1 tsp (5 ml) of the spread at the centre of each cooled cookie. Set aside.
Marshmallow, Chocolate and Hazelnut Cookies