S'mores Biscotti
This delicious s'mores biscotti cookie captures all of the cozy flavors of chocolate and marshmallow. Adapted from PBS.org
Serves: about 18 pieces
  • 1¾ cups all-purpose flour
  • 1 cup graham flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter, softened to room temperature
  • ¼ cup light brown sugar
  • ½ cup good-flavored honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup mini chocolate chips
  • ¾ cup mini dehydrated marshmallows
  • 1 tablespoon turbinado or demerara sugar
  • 1 bag (12oz) Ghirardelli dark melting chocolates (optional)
  • ½ bag (6oz) Ghirardelli white melting chocolates (optional)
  1. Preheat the oven to 350º degrees. In a large bowl, mix together all-purpose flour, graham flour, baking powder, cinnamon, baking soda and salt.
  2. In a medium bowl beat together the softened butter, brown sugar and honey, until light and fluffy, about 3-5 minutes. Add vanilla extract and eggs, one at a time, beating until smooth and until completely incorporated.
  3. Gently fold in the chocolate chips and marshmallows until incorporated. Do this gently so that you don't crush your marshmallows.
  4. In two batches, add the dry ingredients to the wet ingredients, combining between additions.
  5. Line a baking sheet with parchment paper (or non-stick silicon mat). Divide the dough in two and shape each half into a log (about 12x3-inch) and place on the baking sheet a few inches apart. Sprinkle the tops with the turbinado/demerara sugar. Bake for 20-25 minutes, until lightly golden brown.
  6. Carefully remove from the oven and turn the oven down to 325º degrees. Transfer the biscotti logs to a cutting board and let cool for a moment until they are cooled enough to handle, but are still warm. Use a serrated knife to cut each log into 1-inch slices.
  7. Place the slices of biscotti back on the baking sheet and bake for an additional 10 minutes, until they're a bit more dry and medium golden brown in color. Remove from the oven and cool completely on a wire rack.
To decorate
  1. Once biscotti are completely cooled it's time to decorate! Lay down some parchment or wax paper.
  2. Starting with the dark chocolate, melt in a double boiler (or in the microwave) according to the package instructions.
  3. Using tongs gently dip the bottoms of the biscotti into the dark chocolate and transfer to the wax paper to cool and harden.
  4. Next melt the white chocolate (same way as above). Using a spoon or spatula, drizzle melted white chocolate over the top of the biscotti. Let cool completely before peeling from the wax paper.
  5. Biscotti are good for 7 days when kept in an airtight container.
Recipe by Awesome with Sprinkles at https://www.awesomewithsprinkles.com/smores-biscotti-the-food-blogger-cookie-swap-2015/