Zwieback: German Biscotti or Teething Biscuit?

*check the video at 04:55 if you want to see our snowy woods trek today!

(update: German students told me today that they liked these! )
Are you ready for a teething biscuit? Seriously! Lori Fiechter here trying my hand at “Zwieback” and mispronouncing the German badly! I was using the English pronunciation I was used to but the German is more like “See-back.” Whatever! I should have double-checked the spelling! When German vowels go walking, the second one does the talking…

This is a twice-baked cross between toast and a cookie, also called “rusks.” It is a yeast dough that is not quite as sweet as an Italian biscotti. If I make this again, I will mix it up by adding some vanilla and perhaps almonds or pistachios.

This is a coffee-dunking toast-cookie. If you try eating straight up-- I’m not responsible for the trip you might have to make to the dentist!

the recipe I used has these ingredients:

1 cup milk, warmed
2 t. softened butter
½ tsp. salt
4 T. honey
1 T. dry yeast in
¼ cup warm water
3-4 cups flour (I used about 3 ½ cups—I used 1 cup soft whole wheat and the rest unbleached white)