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.