I have been baking these mandelbrot ever since the recipe was published here - once trying them with almonds and cinnamon flav-r-bites (a wonderful product I have not quite been able to work into my baking as yet). I now make them with pecans instead of walnuts. The last time, however, I accidentally made them with white whole wheat flour (not reading my canisters carefully enough!). It took me a long time to figure out why they tasted so different, but on the whole the resulting denser biscuit was even better than the original. It stands up even more forcefully to the espresso it always gets dipped into. Just a thought!

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