Zwieback

Literally translated from German, zwieback means “twice baked.” It is basically a breakfast bread dough that is baked, cut in half or sliced, and toasted until dry and pleasingly crunchy, like biscotti. When I was growing up, zwieback were made not only in factories and larger bakeries but even in the smallest pastry shop. Today, with few exceptions, zwieback are mass-produced exclusively in factories.

There are many ways to vary this basic recipe. By increasing or decreasing