Mandelbrot is a twice-baked Ashkenazi cookie made by shaping dough into a log, baking it once until set, slicing it into pieces, then returning those pieces to the oven to dry out and crisp. The name is Yiddish and German for “almond bread” — mandel being almond, brot being bread — though modern versions frequently […]

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Rugelach are small crescent-shaped pastries made from a rolled dough spread with filling — typically fruit preserves, cinnamon sugar, chopped nuts, poppy seed paste, or chocolate — then rolled into a tight cylinder, cut into pieces, and curved into the characteristic horn shape before baking. The name comes from the Yiddish diminutive of “rog,” meaning […]

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