INGREDIENTS

INSTRUCTIONS

Prepare a simple syrup by bringing 2 parts of water and 1 part sugar to a
boil. Remove from heat and add flavoring. Rosewater (to taste) for a Middle
Eastern accent or ground ginger (and use the ginger biscuits) for a spicier
dish or choose almond syrup or maple syrup or a good shot of brandy. Place
as many biscotti as desired in a shallow bowl or on a plate. Spoon a little
of the hot syrup over the biscotti. You will use approximately 1 Tbsp per
cookie.  Let soak for 5 to 10 minutes. Meanwhile, whip some cream. You'll
want about 1 Tbsp per cookie. By the time the cream is whipped, the
biscotti should be softened. Drain off any excess syrup and spoon the cream
onto the soaked cookies. Serve immediately. (Good, too, the next day when
it's soggy). Fresh fruit such as strawberries or cherries are a wonderful
foil against the dessert's sweet richness.

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