January/February 1994

Your rating: None Average: 4 (5 votes)

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.


1 Review for Mandelbrot


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.

Relatively low calorie, easy to prepare, the best mandelbrot I have made, and I have made a lot.

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