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Print this Recipe    Biscotti Cream

Decadent Whipped Cream & Biscotti

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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