What Jewish twice-baked almond cookie is similar to biscotti?

The Jewish twice-baked almond cookie similar to biscotti is mandelbrot. The Yiddish name literally means “almond bread,” reflecting the cookie’s traditional almond content and loaf-like preparation.

Mandelbrot dough is shaped into a loaf, baked, sliced into slabs, and baked again. The second baking dries and crisps the slices, producing the crunchy exterior that invites comparison with biscotti. Common ingredients include flour, sugar, eggs, oil, and almonds, though walnuts, cinnamon, chocolate chips, or candied fruit may appear in family recipes.

The cookie belongs to Ashkenazi Jewish cuisine and became popular among Eastern European Jews. Because twice-baking makes it sturdy and long-lasting, mandelbrot suited the travel and pantry needs of rabbis, merchants, and other itinerant people. In Ukraine it is often called kamishbrot, and in English-speaking communities it may be called mandel bread or kamish.

Mandelbrot and biscotti are related in style, but they are not the same named cookie. Biscotti are associated with Italy, especially Tuscany, while mandelbrot is an Ashkenazi Jewish tradition. Mandelbrot is also often made with oil rather than butter, allowing it to remain pareve.