Squares Upcycled

Thrice Baked Biscotti

Cinnamon-brown squares finished with a thick cream frosting and a scatter of toasted biscotti crumbs, plated with classic twice-baked biscotti.

Prep25 min

Bake28 min

Yield16 squares

Pan9-inch square

1 / 4Three Quarter

The real recipe ships with the book.

Ingredients

Heat the oven to 325°F. Line a 9-inch square pan with parchment, leaving overhang.
Brown the butter until amber and nutty; pour into a bowl with the browned bits. Cool until warm, not hot.
Whisk in brown sugar, white sugar, molasses, and honey until thick and glossy.
Whisk in the eggs and yolk one at a time, then vanilla, almond extract, oil, and lecithin.
In a second bowl, whisk white flour, buckwheat, salt, baking soda, baking powder, cinnamon, Horlicks, cocoa, and wheat gluten.
Fold the dry mix into the butter mixture until just combined.
Spread evenly in the pan. Bake 24–30 minutes, until the edges are set and the center is just barely glossy.
Cool completely in the pan, lift out, and cut into 16 squares.