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S'mores Biscotti in a tin with several biscotti scattered around it
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S'mores Biscotti

Biscotti flavored with graham crackers, mini marshmallows, and chocolate chips.
Course Dessert
Cuisine American, Italian
Keyword almond, Brunch, Chocolate
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Cooling Time 3 hours
Total Time 4 hours 50 minutes
Servings 14 biscotti
Calories 215kcal
Author Colleen

Ingredients

  • 190 g cake flour
  • 50 g almond flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 eggs room temperature
  • 160 g sugar
  • 80 g unsalted butter melted
  • 15 g dehydrated mini marshmallows plus more for topping
  • 50 g mini chocolate chips
  • 30 g graham crackers, broken into small- medium chunks plus more for topping
  • 113 g semi-sweet chocolate

Instructions

  • Sift the cake flour, almond flour, baking powder, and salt into a bowl and whisk to combine. Set aside.
  • In a large bowl, beat eggs and sugar with a hand mixer on a medium speed until it has at least doubled in size, about 3 minutes. Add the melted butter and stir to combine.
  • Add the dry ingredients and gently fold until just about combined. Add the marshmallows, chocolate chips, and crushed graham crackers to the bowl and fold gently to combine. Cover the bowl and chill until cold, about 1- 3 hours.
  • About 15 minutes before you are ready to take the dough out of the fridge, preheat the oven to 350°F and line a baking sheet with a silicone mat.
  • Turn the biscotti dough out onto the prepared baking sheet and shape into a 12 inch log. I suggest wearing food safe gloves as the dough may be quite sticky. It also helps to use two cake scrapers to shape the dough.
  • Bake the log for 30- 40 minutes, or until light golden brown and fully baked. The top should spring back when gently poked and a skewer will come out clean. Cool on the baking sheet for 15 minutes before carefully transferring to a cooling rack. Cool completely, at least an hour or two.
  • When the log is cool, preheat the oven to 325°F. Slice into 1 inch cookies on a slight diagonal. Place the cookies upright on the lined baking sheet. Insulate the bottom of the baking sheet by placing it inside a second baking sheet of the same size. Bake for 40 minutes, rotating the pan halfway through. Place cookies on a cooling rack and cool completely.
  • Once the cookies are cool, chop your chocolate as finely as possible and place in a microwave safe bowl. Microwave on HALF power for 30 seconds, stir, then 20 seconds, stir, then 10 seconds, stir. The chocolate will still be quite chunky, but keep stirring and it should become smooth. If it doesn't, microwave on HALF power for 10 second intervals, stirring well between each.
  • Dip one end of the biscotti into the melted chocolate. Do this at an angle so that the entire end is not completely covered in chocolate. Check out the photos in the post for more reference. Place the biscotti on a piece of wax paper and sprinkle with more graham cracker pieces and mini marshmallows. Let the biscotti rest until the chocolate is completely set.
  • Store biscotti in an air tight container for up to two weeks at room temperature.

Notes

  • Depending on how you slice the biscotti, you'll end up with 12- 16 pieces.