Local Bounty: June 18
Biscuit Gourmet Biscotti | Photo by Caron Golden I grew up eating the Eastern European Jewish version of biscotti—Mandelbrodt, or mandelbread. This hard, finger-sized cookie is homey and tasty. The almonds and cinnamon sugar (mandelbrodt literally means “almond bread” in Yiddish) make it a dunking machine, as a child for hot chocolate and these days, coffee. Still, I have to admit, the heavier mandelbread is no biscotti. Perhaps because it’s Italian, it has a certain romance to it and today, even some playfulness, with the endless flavor variations that today’s biscotti makers employ. Amber Smith’s cookies at
Posted Tuesday, June 18, 2013, 09:09AM | Permalink
