shortbread cookie

1. Preheat oven to 300°F. Lightly grease a 9” x 13” pan. Make a parchment paper sling by ripping off a 20 inch long piece of parchment paper and cutting the width down to 13 inches. Lay it in the pan, allowing for a 3 inches of paper to hang over both long edges.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugar, vanilla and almond extracts until light and fluffy. Add flour and slowly mix until the dough just starts to come together.
3. Press dough into the prepared pan and use your fingers or a flat bottomed measuring cup to smooth out the surface. Use a fork to dock the shortbread evenly across the surface. Bake for 35 to 40 minutes, or until the edges are golden brown.
4. Remove from the oven, run a knife around the edges to loosen, and let cool 5 minutes. Use the parchment paper sling to carefully remove the warm shortbread from the pan, then transfer to a cutting board. Use a pizza wheel or sharp knife to cut shortbread into two inch squares. Let cool completely.

mocha marshmallow layer

1. In a small bowl, whisk to combine cornstarch and powdered sugar. Grease an 8 inch x 11 inch pan with butter or cooking spray then thoroughly coat sides and bottom with powdered sugar mixture. Tap out excess and return it to the bowl. Grease a rubber spatula and set aside.
2. Pour 1/4 cup cold espresso in the bowl of a mixer fitted with a whisk attachment, then sprinkle 2 envelopes of gelatin over the surface in an even layer. Let it sit, undisturbed, to absorb the water and soften.
3. In a small saucepan, combine remaining 1/4 cup espresso, 3/4 cup granulated sugar, 1/2 cup corn syrup, espresso powder and 1/2 tsp salt. Cook over medium low heat until sugar dissolves, then attach a candy thermometer to the side of the pan and increase heat to high. Cook until mixture reaches 240°F (soft ball stage), 3- 5 minutes.
4. Remove from heat and carefully but quickly whisk in the cocoa powder. Turn on mixer to low speed and slowly pour hot sugar syrup into softened gelatin to melt it. Increase speed to high and whip for 10 minutes. Mixture will be very thick and resemble fluffy soft serve. Add vanilla extract and whip one more minute (don’t be alarmed when the mixture seizes, it will quickly come back together). With mixer running, slowly lift head up to spin extra marshmallow off the whisk attachment, then turn machine off.
5. Pour marshmallow into prepared pan and use the greased spatula to spread it out as evenly as you can. Let the chocolate layer set while you make the almond marshmallow layer.
6. Wash the mixer bowl, whisk attachment and saucepan, and re-grease the rubber spatula.

almond marshmallow layer

1. Pour 1/4 cup cold water in the bowl of a mixer fitted with a whisk attachment, then sprinkle 2 envelopes of gelatin over the surface in an even layer. Let it sit, undisturbed, to absorb the water and soften.
2. In a small saucepan, combine remaining 1/4 cup water, 3/4 cup granulated sugar, 1/2 cup corn syrup and 1/2 tsp salt. Cook over medium low heat until sugar dissolves, then attach a candy thermometer to the side of the pan and increase heat to high. Cook until mixture reaches 240°F (soft ball stage), 3- 5 minutes.
3. Remove from heat, turn on mixer to low speed and slowly pour hot sugar syrup into softened gelatin to melt it. Increase speed to high and whip for 10 minutes. Mixture will be very thick and resemble fluffy soft serve. Add 1 teaspoon vanilla and 1/2 teaspoon almond extracts and whip one more minute (don’t be alarmed when the mixture seizes, it will quickly come back together). With mixer running, slowly lift head up to spin extra marshmallow off the whisk attachment, then turn machine off.
4. Pour mixture over the chocolate layer and use the greased spatula to spread it into a smooth, even layer. Dust the surface with a light layer of powdered sugar mixture (you can use your hands to flatten the marshmallow now, if desired) and save the rest for later. Let stand uncovered for at least 6 hours, and up to overnight, to dry out. If desired, loosely cover with aluminum foil (avoid plastic wraps which can really stick to the marshmallow).
5. Turn the marshmallow out onto a large cutting board and cut into squares, washing the knife every few cuts if needed. Dust all cut edges with the powdered sugar mix to prevent them from sticking.
6. To assemble the s’more, stack a marshmallow on top of a shortbread. Roast marshmallow with a blow torch, or under the broiler until golden brown (watch closely!), and top with a chocolate square.