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Mandelbrot (cookie)

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Jewish almond cookie

This article is about the dessert. For other uses, seeMandelbrot (disambiguation).

Mandelbrot
A sliced loaf of Mandelbrot
Media: Mandelbrot

Mandelbrot (Yiddish:מאַנדלברויט),^[1]^[2]^[3] with a number of variant spellings,^[A] and calledmandel bread or kamish in English-speaking countries andkamishbrot in Ukraine, is a type ofcookie found inAshkenazi Jewish cuisine and popular amongstEastern European Jews. The Yiddish wordmandlbroyt literally meansalmond bread, a reference to its common ingredient of almonds. It is typically formed by baking a loaf which is then cut into small slabs and twice-baked in order to form a crunchy exterior. The cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well.^[4]

Its precise origin is unknown, as is its historic relationship withbiscotti, a similarItalian cookie. It is made with oil and not butter and so ispareve and can be served as part of theShabbat dinner.^[5]

The basic ingredients are flour, sugar, eggs and oil. Additional ingredients vary between bakers, but common additions includealmonds,walnuts,cinnamon,chocolate chips or dicedcandied fruit. Mandelbrot is calledkamishbrot in Ukraine, and the two terms are often used interchangeably in the United States.^[6]

References

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^Withdel ordl in the middle andt,dt, ord at the end: "mandelbrot", "mandelbrodt", "mandelbrod", "mandlbrot", "mandlbrodt"; also reflecting variant pronunciations, such as "mandelbroit"

^"Mandel Broit (Almond Toast) Recipe from Jami Borman". RetrievedMay 27, 2023.
^"Italy Revisited by Mary Melfi".www.italyrevisited.org. RetrievedMay 27, 2023.
^Romanow, Katherine (2010-07-20)."Eating Jewish: Mandelbrot (Mandel Bread)".Jewesses with Attitude. Archived fromthe original on 2016-04-24. Retrieved2017-01-21.
^Nathan, Joan.Jewish Cooking in America. Alfred A. Knopf, 1994, p. 353.
^Southern Living No Taste Like Home: A Celebration of Regional Southern Cooking and Hometown Flavor.
^Eisenberg Joyce and Scolnic, Ellen.Dictionary of Jewish Words. Jewish Publication Society, 2006, p. 98-99.

Jewish cuisine

History

Types

Religious dietary laws and related terms

Chefs

Religious foods

Breads

Ashkenazi breads	Babka Challah Onion roll Pletzel Pumpernickel Rye Bread
Sephardic/Mizrahi breads	Bolo Challah Folar Jachnun Kubaneh Lachooh Laffa Lahmacun Lavash Malawach Manakish Markook Mouna Pain petri Pita Taboon bread Water challah
Ethiopian breads	Injera
Bagels and similar breads	Bagel Bagel toast Bagel with cream cheese Bialy Everything bagel Montreal-style bagel New York–style bagel Pizza bagel
Pancakes	Pesaha Appam Blintz Cheese latke Chremslach Keftes de prasa Kofta Latke Mofletta Noodle latkes

Sweets

Cakes and sweet pastries	Apple strudel Babka Basbousa Cheesecake Flourless chocolate cake Jewish apple cake Krantz cake Lekach Plum cake Rugelach
Other desserts	Baklava Ashure Bambalouni Bolo Carrot pudding Halva Halvah ice cream Jordan almonds Kogel mogel Krembo Lokum Malabi Marzipan Marunchinos Milky Mofletta Poppy seed roll Sesame seed candy Sfinj Sponge cake Sufganiyah Strudel Streuselkuchen
Cookies	Alfajor Biscochos Black and white cookie Chinese cookie Egg kichel Duvshaniot Hadji bada Hamantaschen Honey buttons Jewish almond cookie Jødekager Kichel Kipfel Linzer cookie Ma'amoul Macaroons Mandelbread Marunchinos Rainbow cookie Rugelach Tahini cookie