everything bagel biscotti

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From King Arthur Baking.

• 6 tablespoons (85g) butter
• 2/3 cup (131g) granulated sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 2 large eggs
• 2 cups (240g) All-Purpose Flour
• 1/4 cup (35g) Everything Bagel Topping

for topping: 2 teaspoons Everything Bagel Topping, optional

Preheat oven to 350° F. Line a baking sheet with parchment.

Cream butter, sugar, salt, and baking powder together until smooth and creamy.

Add the eggs (batter will look weird and curdled). Slowly stir in the flour and bagel topping; batter will be loose and sticky.

Split dough into two, and shape each half into a log on the baking sheet. You may need two baking sheets? KAB wants you to use a half-sheet pan, I think I only have quarter-sheets so I used two but I maybe could've fit both logs onto one.

Smooth and tidy the logs using a wet spatula (or fingers if you, like me, are a monster). Add extra topping if you want to, and bake for 25 minutes. Remove from oven and cool on the baking sheet for 20 minutes, then transfer to a cutting board.

Reduce oven to 325° F.

Use a serrated knife to cut each log into 3/4-inch thick slices. If everything is a crumbly disaster, lightly brush the biscotti with warm water.

Return the biscotti to the pan and return to the oven until they are pale-to-medium gold, about 25-30 minutes. Cool on a rack.

I truly do not know how I feel about these. The texture's great! They're too sweet to have with cheese/meat/smoked salmon, for my tastebuds, even though I dialed back the sugar to ~100g. But they're clearly not dessert biscotti, because who the fuck puts dried onion and garlic in a dessert? (Sesame seeds, poppy seeds, flaky sea salt? All totally fine. It's the alliums I can't get past, don't @ me with your storied family recipe for garlic ice cream or whatever.) They were fun to make and I'm glad I tried them, not least because I have proved I can make biscotti without a mixer, but I don't know if I would make them again.

Comments

[adrian_turtle]

Argh! Biscotti are traditionally non-dairy. Bagels are traditionally non-dairy. What are they thinking, putting butter in these things?

who the fuck puts dried onion and garlic in a dessert?

I was wondering about that. Thank you for checking it out.

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I have to admit, I do like the more tender, less tooth-breaky texture these have, as opposed to traditional biscotti, but the sweet-savory balance does not work.