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Mandelbread, or mandelbrot (or mandelbrei, as I knew it as a young child), is an Eastern European and Russian Jewish twice-baked cookie. In some ways it is like its cousin, biscotti, the famous Italian twice-baked cookie, but mandelbrot is richer in eggs and fat and bakes up into a softer, more delicate cookie, with a toasty exterior that pairs as well with hot teas, as biscotti does with espresso.

Although I have a bit of an emotional attachment to mandelbrot (which my Great Aunt Cele made year-round), the real reason mandelbrot remains one of my favorite cookies is because the texture is so inviting. After slicing, that second bake makes it toasty where it’s been sliced. It’s crisp on the edges from that first bake, and even with all that baking, it’s still easy to bite (I’m looking at you tooth-breaking biscotti). It also keeps at room temperature for up to six days, making it great to bake on the weekends and have on hand during the holiday season for tea breaks, coffee-fueled brunches, and a treat to have on hand when friends or family stop by.

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