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Bet you’ve never had a biscotti quite like this one! These campfire-inspired S’mores Biscotti are packed with chocolate and toasty graham cracker flavor, then topped with MORE chocolate, MORE mini marshmallows and MORE crushed graham crackers! Based off my no-fail almond biscotti recipe, this cookie is perfect for fall...or just about any time of year.

Course: Dessert
Servings: Approx 30
Prep time: 30 mins
Total time: 1h 30min
Cuisine: American, Italian


  • ½ cup (4oz/115g) butter softened

  • ¾ cup (6oz/170g) granulated sugar

  • 2 large eggs

  • 1/2 teaspoon almond extract

  • 1/4 teaspoon vanilla

  • 1 teaspoon cinnamon

  • 2 cups (10oz/284g) all-purpose flour

  • 1 ½ teaspoons baking powder

  • ⅛ teaspoon salt

  • ¾ cup-1 cup mini chocolate chips or chopped chocolate of your choice (I used white and semisweet), roughly chopped graham cracker, mini marshmallows* see note

  • 1 cup semisweet chocolate chips for topping + 1 teaspoon coconut oil, plus more crushed graham cracker crumbs and mini marshmallows for decoration.


  1. Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.

  2. Beat butter and sugar together with a stand or handheld mixer for a few minutes, until light and fluffy.

  3. Beat in the eggs, one at a time, and then add the almond extract, vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, cinnamon and salt, and then gradually mix into the butter mixture.

5. Fold in the mix-ins (chocolate, graham cracker and marshmallow) and mix until combined. You will have a very soft dough. Cover and let the dough chill in the refrigerator for 15 minutes.

6. Once chilled, divide the dough into 2 portions, roll each portion into a log about 1 ½ inch (4cm) in diameter, and place on your prepared baking sheet about 3 inches (8cm) apart.

7. Bake for about 40 minutes, or until slightly browned.

8. Let cool for just 5 minutes, and then, while the logs are still warm, cut them on the diagonal about 1 inch (2.5cm) thick and place them back on the baking sheet, cut side up.

9. Bake for 5-10 minutes, just barely golden, and then flip the cookies and bake the other side for 5-10 minutes, until just barely golden. Let cool on wire racks.

10. Once cooled, melt chocolate over a double boiler with 1 teaspoon coconut oil. Mix until smooth.

11. Spoon over biscotti, top with mini chocolate chips, marshmallows and graham cracker crumbs while still warm.

12. Let cool completely and enjoy!


*Feel free to customize if you'd also like to include nuts or any other mix-in


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