Mandelbrot, typically a hard, crusty biscuit, is a close relative of biscotti. Zwieback (twice-baked) rusks from Germany and elsewhere in Europe are also part of the family, with the double-baking a way to extend its shelf life. Michael Reiss, a general contractor in Miami, preferred his family’s recipe for mandelbrot, which is baked only once, so it remains soft and cookielike. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Source: New York Times September 29, 2020 03:00 UTC