Twice-baked bread, also known as biscotti or cantuccini, is a popular Italian bread that is baked twice to give it a crunchier texture. This bread is often served as a dessert with coffee or tea, as the sweetness of the bread pairs well with the bitterness of these beverages. Other synonyms for twice-baked bread include Zwieback, which is a German biscuit made using a similar method, and Mandelbrot, a Jewish biscotti-like treat. In France, it is known as croquant, while the Spanish call it pan de horno. Regardless of what it is called, twice-baked bread is a delicious and versatile treat that can be enjoyed in a variety of ways.