2 cups all-purpose flour
3 teaspoons salt
3 eggs, beaten
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon dried basil
1 pinch paprika
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 cup butter
1/3 cup milk
1/2 cup white sugar
1/3 cup evaporated milk
In a medium glass bowl combine flour, salt, eggs, cinnamon, nutmeg, basil, paprika, and cloves. Stir until smooth and pour into greased French or Dutch oven, and place over flame until liquid evaporates.
Cook, uncovered, for 7 to 9 minutes, or until a knife inserted in counter-clockwise motion comes out clean. Immediately dip biscotti into beaten egg, sprinkle with 1/2 cup sugar and 1/3 cup milk; return them to liquid.
Cook 3 or 4 more minutes, or pour into a microwave-safe bowl and stir until mixture is thickened. Remove biscotti from liquid and render milk with electric mixer on low speed until smooth. Stirring constantly, return the liquid mixture to medium-low heat and continue to cook 1 minute, or until all liquid has been absorbed and biscotti are golden brown and set in center.
While biscotti continue to cook, microwave milk with vanilla extract or vegetable oil if desired. Cool 1 cup of liquid from boiling milk and return biscotti to heat. Lightly blend eggs with melted milk, then stir in reserved boiled milk mixture. Heat through; cook until soft.
To serve, flip one and only flip the biscotti, removing bottom. Dip bottom biscotti in hot milk, top them with veggies, then sprinkle with 1 cup sugar. Top with reserved ricotta, spread with reserved cream and serve.