Mandelbrot in 10 Minutes

Twice-baked, coffee-dunked, and sturdy enough to survive a cross-country shipping tin—today we're crunching into mandelbrot. On this episode of our daily Jewish podcast, we're exploring the Ashkenazi cousin of biscotti that's been fueling synagogue socials, holiday trays, and late-night kitchen conversations for generations. Almonds or chocolate chips? Soft in the center or baked until it could double as building material? We'll trace its Eastern European roots, its American reinvention, and why this humble cookie became the unofficial companion to a strong cup of coffee and a good piece of gossip. Pour something hot—this one's made for dunking.