zwieback

American  

[zwahy-bak, -bahk, zwee-, swahy-, swee-, tsvee-bahk] / ˈzwaɪˌbæk, -ˌbɑk, ˈzwi-, ˈswaɪ-, ˈswi-, ˈtsviˌbɑk /

noun

1. a special egg bread made into rusks.

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zwieback British  

/ ˈtsviːbak, ˈzwiː-, ˈzwaɪˌbæk /

noun

1. a small type of rusk, which has been baked first as a loaf, then sliced and toasted, usually bought ready-made

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Etymology

Origin of zwieback

1890–95, < German: twice-baked, equivalent to zwie twice + backen to bake. See twi-, bake; cf. biscuit

Explanation

Zwieback is a dry, crunchy baked good that's commonly eaten by Europeans. In North America, zwieback is often given to babies, who can safely gnaw on it with their gums. This word comes from the German Zweiback, which literally means "twice-baked," but is commonly used to mean "biscuit." The equivalent Italian word, biscotti, may be familiar if you spend a lot of time in coffee shops, but zwieback is less common in the U.S. These sweet, brittle cookies are made (just as the root implies) by baking the dough twice.

Example Sentences

Prudence Penny, the New York Mirror's cooking columnist, was teaching readers how to make rum pie with zwieback crust.

From Time Magazine Archive

It also makes bread, dog biscuits, Shredded Wheat, gingerbread goodies, peanut butter, zwieback, macaroni, pretzels.

From Time Magazine Archive

Preachments against war have come to savor strongly of zwieback, a victual which most people can take or leave at will.

From Time Magazine Archive

Next the pilots loaded in rations prepared by their good fraus: sausage, chocolate, zwieback, hard-boiled eggs, bananas, lemons, orange juice, tea.

From Time Magazine Archive

A glass of milk with two toasted biscuits or zwieback or graham crackers.

From American Red Cross Text-Book on Home Hygiene and Care of the Sick by Cross, American Red