INGREDIENTS

INSTRUCTIONS

From: waring@infomail.com (Sam Waring) (COLLECTION)  Date: 12 Apr 1994
15:17:00 -0400 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.  From:
shelley.rodgers@f202.n161.z1.fidonet.org (Shelley Rodgers)
REC.FOOD.RECIPES ARCHIVES  /COOKIES  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 19
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: <1mg
Potassium: 55.7mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 3g
Protein: <1g