Mandelbrodt

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This article is about the dessert. For other uses, see Mandelbrot (disambiguation).
Mandelbrodt
Sliced mandelbrot.jpg
A sliced loaf of Mandelbrot
Cookbook:Mandelbrodt  Mandelbrodt

Mandelbrodt, Mandelbroyt, Mandelbrot, Mandelbroit,[1][2] or anglicized to Mandelbread, is a dessert associated with Eastern European Jews. The Yiddish word mandelbrodt literally means almond bread. It is made by forming dough into a loaf, baking it, slicing the loaf into oblong cookies. Some recipes call for baking the slices again, to form a crunchy exterior. The crunchy, dry cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well.[3]

Its precise origin is unknown, as is its historic relationship with "biscotti" – an Italian term that means 'twice baked'. Mandelbrodt and biscotti are both crispy, but mandelbrodt is more substantial.[clarification needed]

Each baker has his own variation; common additions include walnuts, cinnamon, chocolate chips or bits of fruit. Mandelbrodt is called kamishbrot in Ukraine. In the United States, the two terms are often used interchangeably.[4]

See also[edit]

References[edit]

  1. ^ Mandel Broit (Almond Toast) Recipe from Jami Borman
  2. ^ Italy Revisited by Mary Melfi
  3. ^ Nathan, Joan. Jewish Cooking in America. Alfred A. Knopf, 1994, p. 353.
  4. ^ Eisenberg Joyce and Scolnic, Ellen. Dictionary of Jewish Words. Jewish Publication Society, 2006, p. 98-99.

External links[edit]