Method

• Preheat the oven to 375°F. Line a baking sheet with parchment paper, lightly grease it, and set aside.
• Make the dough. Mix almond flour and powdered sugar with a whisk until no lumps remain. Lightly beat the egg white until it’s bubbly (but not frothy). Add beaten egg white and almond extract to the flour and sugar mixture. Mix with a spoon until it starts to combine, and then mix with your hands until smooth. Wrap in plastic and freeze for 30 minutes or refrigerate for a few hours. You can also chill this dough overnight.
• While the dough is chilling, mix up your sweet everything bagel topping. This is basically the same as a savory everything topping, but I use almonds (made two ways!) instead of onions and garlic. Nobody wants onions and garlic in their dessert. For the almonds to work make sure you buy sliced almonds. I like the ones from Whole Foods. Chop all of ’em up (3 teaspoons) into small pieces so they look like this:
• Take half of the chopped almonds and place them on a lined baking sheet. Toast them in the preheated oven for 6-8 minutes. Watch them carefully while they’re baking! They’ll toast very fast and they will continue to brown after you take them out. Once they’re light brown, take them out and move to a bowl to cool. You can put them in the fridge to speed up cooling.
• When the toasted almonds have cooled, mix the spices in a small bowl: sesame seeds, poppy seeds, salt, toasted almonds, and untoasted chopped almonds.
• Make the egg wash. Mix egg white with 1 tablespoon water in a small bowl. Set aside.
• Once the dough has chilled, use a kitchen scale to divide it into 20 gram (or 1 tablespoon) pieces. Rinse your hands before you start rolling them out (the bagels will look smoother this way) and again when they start to get sticky. You should have about 12-14 20g piece of dough. Roll each piece until it is about 10cm long, and taper the ends slightly. Then shape it into a circle, and smooth out the overlapping piece with your fingers.
  Place finished dough circles on your lined baking sheet. Once you’ve shaped all the dough into mini bagels, place the baking tray in the freezer for 5-10 minutes to firm up the little bagel babies and make sure they hold their shape.
• Once the cookies have chilled, use a pastry brush to brush the top and sides of one cookie with egg wash. Sprinkle the sweet everything bagel seasoning on the cookie with a spoon or your hands (I do a little of both to make sure each spice is distributed nicely). I like to work one cookie at a time (egg wash then spice) so that the egg wash doesn’t dry out. Repeat until all your little cookies are covered. If you’d like different bagel “flavors,” you can cover some with only sesame or poppy seeds. If you’re going for a plain bagel look, make sure you still brush the egg wash on. This will prevent the cookie from spreading too much and losing its shape.
• Bake cookies at 375 ° F for 10-14 minutes or until they start to brown. Remove and transfer to a wire rack. Make sure the cookies are completely cooled before you add the filling.
• While the cookies are baking, start making the cream cheese filling. In a stand mixer with a paddle attachment, mix room temperature butter and cream cheese on medium speed until smooth and well blended. Add half of the powdered sugar and continue mixing until smooth. Add half of the cream and mix until incorporated. Then add a pinch of salt. Repeat with the remaining powdered sugar and cream, mixing until smooth.
• Spread buttercream frosting onto the bottom (flat side) of one cookie, and smooth with an angled spatula or knife. Top with another cookie to create a sandwich. Tada! You should have 6 little everything bagel sandwich cookies. Yum.
  
  You could also use store bought frosting (I won’t judge), or even add green sprinkles for “chives”. Let me know if you try a different filling, I’d love to hear what you think!