Mandelbrot by Way of Florida
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,…