These are very much like biscotti, except that they have yeast in them to help with the rising. Use them just as you would commercial zwieback.

Makes: 24 cookiesHands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Makes: 24 cookies


  • 2 Tbsp. active dry yeast
  • 4 Tbsp. sugar, divided
  • ½ cup warm water
  • 2 cups lukewarm whole milk
  • 1½ tsp. salt
  • 2 egg yolks, beaten
  • 8 cups flour
  • ½ cup unsalted butter, melted
  • 1 tsp. ground cinnamon


  • Dissolve yeast and 2 tablespoons sugar in warm water.
  • Mix milk, salt, and remaining sugar; add to yeast mixture. Beat in egg yolks.
  • Add 3 cups flour; mix thoroughly. Continue to add flour until you have a smooth dough. Knead until dough is elastic. Set aside to rise for 1 hour.
  • Preheat oven to 400°F.
  • Shape dough into 1½" thick loaves and place on 2 ungreased baking sheets. Allow to rise until doubled in size, about 2 hours.
  • Bake loaves 12 minutes; cool slightly, then remove from baking sheets.
  • Cut loaves diagonally into ½" thick slices. Lay slices on baking sheets. Combine butter with cinnamon. Brush slices with mixture. Bake 12 minutes more. Cool on wire racks.