Mandelbrot

Mandelbrot, also known as mandel bread or kamishbrot, is a cherished cookie originating from Ashkenazi Jewish cuisine, particularly favored by Eastern European Jews. The name "mandelbrot" translates to "almond bread" in Yiddish, reflecting the frequent use of almonds in the recipe.

This cookie is typically baked in a loaf, then sliced into small pieces and baked again to achieve a delightful crunch. Its long shelf life made it a favorite treat for rabbis, merchants, and travelers in Eastern Europe.

While the exact origins of mandelbrot are somewhat obscure, it is often likened to Italian biscotti. However, there is a significant difference: mandelbrot is made with oil instead of butter, making it pareve (neutral) and suitable for serving at Shabbat dinners.

The basic ingredients for mandelbrot are flour, sugar, eggs, and oil. However, many bakers add a personal touch with additions such as almonds, walnuts, cinnamon, chocolate chips, or candied fruit. In Ukraine, it is known as "kamishbrot" and in the United States, both terms are often used interchangeably.