This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was one I’d never heard of before – kamish – and the recipe was contributed to Dorie’s Cookies by my good friend Adell Shneer (who’s worked with my Petits Chefs many times over the years making cookies of a different kind!)
When I was very young, my grandmother, a wonderful baker, used to come to visit us with boxes of sweets. There’d be sugar cookies (some with poppy seeds); apple squares; heavy, moist honey cakes; and mandelbrot, a crunchy cookie that didn’t interest me. Sadly, by the time I came to appreciate those sweets — think of them as the Eastern European version of biscotti — my grandmother was no longer alive to make them. But there are many other grandmothers, and I have tasted many of their mandelbrots, all good, but none as wonderful as this one from Toby Reichert, which she refers to as kamish. I first had it in Toronto, where her daughter, Adell Shneer, a food editor there, made the cookies for me. Since then, they’ve been the standard against which I measure all other mandelbrot.
Mandelbrot is Yiddish for “almond bread” and, indeed, while some people add chocolate chips, dried fruit or coconut, as Toby does, if it doesn’t have almonds, then your cookie can’t be considered a member of the mandel tribe. Toby’s addition of coconut is both unusual and inspired, as is the way she sprinkles cinnamon-sugar and coconut on the cookies before they return to the oven for their second bake.
Adell added a note to the recipe, explaining that her mother sometimes leaves the cookies in the oven to dry overnight because they are best really toasty and crisp. I think they’re perfection without the overnight rest, but if you think drier, crisper and toastier would be even more to your liking, turn on the oven and leave them there until morning. (Just remember they’re there before you preheat the oven to bake something else.)
This was a super easy recipe – came together in around 20 minutes (then the dough goes into the fridge to rest before you roll and bake, then slice and re-bake). I used sliced almonds because that’s what I had on hand. I think they make for a pretty cookie when it’s sliced and baked…
I’m not a huge fan of cinnamon so while I did roll the cookie logs in cinnamon sugar, I simply sprinkled the tops with a little coconut sugar (which I have discovered doesn’t really caramelize in the oven) instead of the cinnamon/ sugar/ shredded coconut the recipe calls for (sorry Adell!).
I halved the recipe to make approximately 36 cookies (I sliced them a tad smaller than 1/2-inch too) and, as Adell instructed, I left them in the oven overnight. What resulted was a lovely crispy on the outside but a little soft on the inside cookie that is perfect with an espresso. They are not too sweet either which I really love. These will be my “go to” almond bread from now on – I like that they are not super hard and crunchy like a lot of biscotti/ almond bread.
Get the recipe for Dorie Greenspan’s Kamish on page 280 of Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!