A sliced loaf of Mandelbrot
Mandelbrodt, Mandelbroyt, Mandelbrot, Mandelbroit, 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.
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.
- Mandel Broit (Almond Toast) Recipe from Jami Borman
- Italy Revisited by Mary Melfi
- Nathan, Joan. Jewish Cooking in America. Alfred A. Knopf, 1994, p. 353.
- Eisenberg Joyce and Scolnic, Ellen. Dictionary of Jewish Words. Jewish Publication Society, 2006, p. 98-99.
|This dessert-related article is a stub. You can help Wikipedia by expanding it.|
|This Yiddish language-related article is a stub. You can help Wikipedia by expanding it.|
|This Jewish cuisine–related article is a stub. You can help Wikipedia by expanding it.|