Mandelbreit

Mandelbreit (sometimes spelled mandelbrot) is the Eastern European Jewish cousin of biscotti. Almond paste does the heavy work in the dough itself, giving every slice a marzipan undertone that you can’t fake with extract alone. The name translates roughly to almond bread, and that’s exactly what shows up in the texture: crisp on the outside, slightly tender within.

This version splits one batch of dough into three rolls and stuffs each one differently. A cocoa paste swirls down the center of one, chopped walnuts layer through another, and candied fruit goes into the third. Rolling the dough around the filling and baking as logs (rather than slicing twice like biscotti) gives mandelbreit its signature spiral cross-section.

The egg wash and sugar sprinkle are the move that gives the rolls their crackly, sparkling crust. Don’t skip them.

Pro Tips

• Knead the dough only until smooth. Overworking develops gluten and turns the cookies tough.
• Roll each piece on a generously floured surface. Almond paste makes for sticky dough.
• Cool the rolls completely on racks before slicing. Warm rolls crumble; cooled ones cut clean.
• Wrap finished mandelbreit in foil and let it age for a week. The flavors marry, the texture sets, and it tastes noticeably better.

Variations

• Swap walnuts for pecans or sliced almonds for a different nut profile.
• Add a teaspoon of cinnamon to the cocoa filling for a warmer, spiced version.
• Drizzle melted dark chocolate over the cooled slices for a fancier finish.