Polish Zwieback Biscotti

Your language lesson for the day.  

And some yummy pictures.  

{{You're welcome.}}

The word "zwieback" is German in origin and means "twice baked" 

which describes crunchy teething biscuits (or rusks) perfectly.

 Biscotti (Italian) means "twice baked" and refers to a dry, hard cookie or cracker.

And I'm Polish, of the really smart variety.

A college friend, and new mommy, shared this recipe with me.

In a baking frenzy on a 95 degree summer day, I tried it out.
{{You've tried them too.  Ask your mother.  Gerber and Nabisco used to make them.}}

The results.  

A yummy, slightly sweet yeast bread.

Toasted (hard and dry) to baby gumming perfection 

{{for 30 more minutes than suggested}}.

The verdict?

Incredibly yummy, but extremely crummy.