Mandelbrodt, Mandelbroyt, Mandelbrot, Mandelbroit, or anglicized to Mandelbread, is a dessert associated with Eastern EuropeanJews. The Yiddish word mandelbrodt literally means almondbread. 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.
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.