Recipes·Star Baker

Summer Camp Biscotti: Bonfire S'more & Forest Floor Biscotti

Sheldon’s Star Baker biscotti recipes will take you back to summer camp.

Sheldon’s Star Baker biscotti recipes will take you back to summer camp

Sheldon Lynn and his Bonfire S'more & Forest Floor Biscotti were a real hit with the judges. (Geoff George (L)/Steve Carty (R)/The Great Canadian Baking Show )

Makes: 24 biscotti

Prep time: 1 hour
Total time: 3 hours

Biscotti are classic Italian cookies, traditionally enjoyed with a delicious espresso. 

They get their signature crunch by being baked twice; first, as a big rectangle of dough and again once they’ve been cut into slices. 

These recipes from Sheldon Lynn celebrate the great outdoors. Douglas fir and hemlock needles infuse the biscotti with flavours of the forest floor, and graham cracker crumbs and a marshmallow topping transform the crunchy cookies into gooey s’mores biscotti. 

Sheldon was Star Baker for Cookie Week on The Great Canadian Baking Show, Season 4

The judges were delighted with Sheldon’s delicious biscotti. Bruno praised his work, saying “The s’more is very creative.” Kyla agreed, saying, “I think that was really fun.”

Ingredients

S'more Biscotti

  • 1 3/4 cups (225 g) flour
  • 1 cup (165 g) graham cracker crumbs
  • 1 tsp baking powder
  • 1 tsp (3 g) cinnamon
  • 1/2 tsp (1 g) ground cardamom
  • 1/2 tsp baking soda
  • 1/2 tsp (2 g) salt
  • 5 tbsp (70 g) butter, at room temperature
  • 1/4 cup (50 g) packed light brown sugar
  • 1/4 cup (84 g) wildflower honey
  • 2 large eggs, at room temperature
  • 1 tsp (5 ml) vanilla
  • 1 cup (180 g) semi sweet chocolate chips

S'more Marshmallow Creme

  • 1 cup (200 g) sugar
  • 1/2 cup (125 ml) water
  • 4 large egg whites, at room temperature
  • 1/2 tsp (1 g) cream of tartar
  • 1 tbsp (15 ml) vanilla

Forest Floor Biscotti

  • 1 tsp (1 g) fresh douglas fir needles
  • 1 tsp (1 g) fresh western hemlock needles
  • 1 bay leaf
  • 1 cup (100 g) old fashioned oats
  • 1/4 tsp ground coriander
  • 1/2 cup (50 g) walnuts, toasted
  • 2/3 cup (115 g) roasted peeled chestnuts
  • 1/2 cup (50 g) pine nuts, toasted
  • 1/4 cup (25 g) sliced almonds, toasted
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp (42 g) butter
  • 1/2 cup (100 g) light brown sugar
  • 2 tbsp (25 g) granulated sugar
  • 1 large egg
  • 1 large egg white
  • 1/2 cup (70 g) flour
  • 1/2 cup (70 g) dried currants

Douglas Fir Glaze

  • 1 tsp (1 g) fresh douglas fir needles
  • 1 tsp (1 g) fresh western hemlock needles
  • 1 bay leaf
  • 1 large egg white
  • 2 cups (224 g) icing sugar
  • 1 tbsp (21 g) corn syrup
  • 2 dashes Angostura bitters

Preparation

S'more Biscotti 

Heat oven to 350 F. Line a rimmed baking sheet with parchment paper.

Whisk together flour, graham cracker crumbs, baking powder, cinnamon, cardamom, baking soda and salt in a medium bowl. 

Cream butter and sugar in a large bowl with a hand mixer until light and fluffy. Add honey, eggs and vanilla; mix until combined. 

Add flour mixture until combined. Add chocolate chips.

Transfer the cookie dough to the prepared sheet and shape into 12 by 4-inch flattened log. Bake until lightly golden, 25 to 30 minutes, and remove from oven. 

Reduce oven temperature to 300 F.

Cool 20 minutes before cutting with a serrated knife crosswise on a diagonal into 12 even slices. Return, cut side down, to the baking sheet and continue to bake until crisp, 30 to 40 minutes. Cool completely.

S'more Marshmallow Creme 

Combine sugar and water into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and boil until a candy thermometer reads 240 F. 

Meanwhile, whisk egg whites on high in the bowl of a stand mixer fitted with a whisk attachment until frothy. Add cream of tartar and whisk until soft peaks form. 

Stream in sugar syrup while the mixer is running. Continue to whisk until cooled to room temperature and the mixture is thick and glossy. Add vanilla, whisk to combine. 

Spoon mixture into a piping bag fitted with a medium round tip and pipe onto one cut side of the biscotti. Using a small kitchen torch or a broiler set to medium heat, toast marshmallow topping until golden.

Forest Biscotti 

Heat oven to 350 F. Line a rimmed baking sheet with parchment. 

Grind douglas fir needles, hemlock needles and bay leaves into a fine powder using a spice grinder. 

Combine oats and coriander in the bowl of a food processor and pulse until fine powder. Add needle mixture. Add walnuts and chestnuts. Process until mixture resembles coarse crumbs. Add pine nuts, sliced almonds, baking powder and salt. Pulse 3 times. 

Cream butter and sugars in a large bowl with a hand mixer until well combined. Add egg and egg white, one at a time, mixing until combined. 

Add nut mixture and flour. Mix until combined. Stir in currants. 

Transfer the cookie dough to the prepared sheet and shape into 12 by 4-inch flattened log. Bake until lightly golden, 25 to 30 minutes. Remove from oven. 

Reduce oven temperature to 300 F.

Cool 20 minutes before cutting with a serrated knife crosswise on a diagonal into twelve even slices. Return, cut side down, to the baking sheet and continue to bake until crisp, about 30 minutes. Cool completely.

Douglas Fir Glaze 

Grind douglas fir, hemlock and bay leaves into a fine powder using a spice grinder. 

Add to egg white and beat until frothy with a hand mixer in a large bowl. Add icing sugar and corn syrup and keep beating until smooth. Add bitters. Pipe or spoon over biscotti.

Sheldon was Star Baker for Cookie Week on The Great Canadian Baking Show, Season 4. He stole the show with his delicious and stunning Bonfire S'more & Forest Floor Biscotti. (Geoff George/The Great Canadian Baking Show)
 

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