Typically likened to biscotti, mandelbrot is Yiddish for “almond bread.” (On that, everyone agrees: How to spell the word in English is a matter of unending debate.) Yet Steve Auerbach makes his mandelbrot with walnuts, according to his mother’s recipe. Still, he says almonds and pecans work just as well.

After being baked twice, this cookie should be very firm. Mandelbrot were designed to last, so resist the urge to remove them from the oven before they’re at least in the neighborhood of brittle.

— Hanna Raskin

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.