Carry-out ice-cream pints at Caffè Panna, “shoebox” lunches to go at the Africa Center, and a softer Jewish biscotti.
Experience the softer side of mandelbrot.
The two defining characteristics of mandelbrot (a.k.a. Jewish biscotti) are that it’s twice baked and flavored with almonds (mandel means almond in Yiddish and German). Wandel, the pandemic-born brand that Stephanie Berlin launched in her Brooklyn kitchen when she was furloughed from her film-marketing job, is neither of those things. Berlin makes the mandelbrot of her suburban-Chicago childhood according to her mother’s recipe: once baked, packed with enough chocolate chips to channel a blondie vibe, and, in the case of the “OG” flavor, dusted with cinnamon sugar. The softer, sweeter version of the traditional treat won’t chip your tooth, but it’s still sturdy enough to dunk in your coffee or tea.
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