I saw this recipe in Cooking Light years ago and made it many times. Everyone loved the results, particularly my grown sons. Then somehow it got lost. I found it today on this site and I was ecstatic. I have a batch in the oven right now. No other recipe includes whiskey and that takes it over the top.
From EatingWell: January/February 1994
Mandelbrot is Yiddish for almond bread, and the almond-rich dough in this recipe is shaped like a loaf and baked. Like Italian biscotti, the loaf is then sliced, and the slices are rebaked into crisp cookies.