|Alternative names||Melba toast|
|Place of origin||Germany|
|Region or state||East Prussia|
|Main ingredients||Flour, eggs, sugar|
|Cookbook: Zwieback Media: Zwieback|
Zwieback is a form of rusk eaten in Scandinavia, Germany, Austria, France, Switzerland, Italy, Slovenia, and Greece. It is a type of crisp, sweetened bread, made with eggs and baked twice. It originated in East Prussia. The Mennonites brought Zwieback to the Russian Empire; during and after the Russian Revolution, when many fled, they brought Zwieback to Canada, the United States and other parts of the world.
It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast. Zwieback is commonly used to feed teething children and as the first solid food for patients with an upset stomach.
The name comes from German zwei ("two") or zwie ("twi-"), and backen, meaning "to bake". Zwieback hence literally translates to "twice-baked". The French and Italian names, respectively, biscotte and fette biscottate have the same origin, biscotto (biscuit), which also means twice ("bis-") baked (-"cotto").
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