Smoked Almond S'mores with Whiskey Marshmallows
Pastry chef Mindy Segal has made a successful career out of tinkering with, and improving, classic desserts. At her Chicago restaurant HotChocolate (and in her book, Cookie Love, from Ten Speed Press), she rejiggers icons like pineapple upside-down cake and baked Alaska with thoughtful, contemporary updates. So we gave her a challenge: Take the s'more, that beloved summer bonfire dessert assembled from store-bought components, and make it even better. Here's her fantastic homemade version. Get the recipe for Smoked Almond S'mores with Whiskey Marshmallows ». Matt Taylor-Gross

Mindy Segal developed this recipe for her unparalleled Smoked Almond S’mores with Whiskey Marshmallows, but it also works as a pie crust or an anytime snack to enjoy with tea.

Yield: makes Sixty 2-inch-square Shortbreads


  • 20 tbsp. unsalted butter
  • 2 cups graham cracker crumbs
  • 1 cup all-purpose flour, plus more for dusting
  • 1 cup cake flour
  • 1 tsp. Maldon flake sea salt
  • 1 tsp. kosher salt
  • 34 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla extact


  1. Melt butter over medium; cook, stirring, until deep golden brown, 8–10 minutes. Pour into a heatproof bowl and refrigerate until solid. Bring butter to room temperature. Whisk graham cracker crumbs, flours, and salts in a bowl. Combine butter and brown sugar in a large bowl; beat on medium-high speed with a hand mixer until smooth and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients and vanilla; beat on low speed until just combined. Divide dough in half and wrap in plastic wrap; refrigerate for 2 hours. Heat oven to 350°. On a lightly floured surface, roll dough into an 11 x 13-inch rectangle, about 1⁄6-inch thick. Cut dough into 2-inch squares and bake on a parchment paper-lined baking sheet, rotating halfway, until golden, 15 minutes. Cool.