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n.

A usually sweetened bread baked first as a loaf and later cut into slices and toasted.

[German : zwie-, twice (from Middle High German zwi-, from Old High German) + backen, to bake (from Middle High German, from Old High German bahhan, backan).]

German name for twice-baked bread or rusk. Ordinary dough plus eggs and butter, baked, sliced, baked again to a rusk, and sometimes sugar-coated.

[ZWI-bak; ZWI-bahk; SWI-bak; SWI-bahk] This German word translates to "twice baked" and refers to bread that is baked, cut into slices and then returned to the oven until very crisp and dry. Zwieback, which has a hint of sweetness to it, is popular for its digestibility and is often served to younger children or to people who have digestive problems. It is commercially available in most stores. See also rusk.

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Dansk (Danish)
n. - tvebak

Nederlands (Dutch)
soort Duitse beschuit

Français (French)
n. - (US) biscotte

Deutsch (German)
n. - Zwieback

Ελληνική (Greek)
n. - μπισκότο

Italiano (Italian)
fetta biscottata

Português (Portuguese)
n. - um tipo de pão doce (m)

Русский (Russian)
сдобный сухарь

Español (Spanish)
n. - biscote, bizcocho hecho con huevos

Svenska (Swedish)
n. - sl. skorpa

中文（简体） (Chinese (Simplified))
特制加蛋烤面包片

中文（繁體） (Chinese (Traditional))
n. - 特製加蛋烤麵包片

한국어 (Korean)
n. - 딱딱하게 구운 비스켓의 일종

日本語 (Japanese)
n. - ツヴィーバック

العربيه (Arabic)
‏(الاسم) كعك هش‏

עברית (Hebrew)
n. - ‮צנים מתקתק‬

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