Categories: Desserts, Italian, Cookies 
      Yield: 4 servings 
  
           Water 
           Sugar 
           Rosewater 
           Ginger, ground 
           Almond Syrup 
           Maple Syrup 
           Biscotti 
           Whipping Cream 
           Fruit, fresh 
  
  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.