Mandelbrot, which means “almond bread” in both Yiddish and German, is a Jewish cookie similar to biscotti. It is baked as a loaf that is sliced, then the cookies are returned to the oven to crisp and dry. But because of the fat in the dough, mandlebrot has a richer flavor and more tender texture than biscotti. Almonds are the classic choice, and traditionally the cookies are quite plain, but these days spruced-up versions might include any nut along with dried fruit or pomegranate seeds and flavor accents such as espresso or citrus. Orange zest, along with vanilla and almond extract, adds fragrance, and chopped chocolate brings bittersweet notes. The final flourish is a coating of cinnamon sugar. Stored in an airtight container, these keep well for at least a week.