Servings: 2
INGREDIENTS
- 3 eggs
- 3/4 cup sugar
- 1 1/4 cups butter
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup nuts, chopped
- 500 ml Greek yogurt, vanilla
- 250 ml Haskap Highland Orchards Haskap Preserve
INSTRUCTIONS
To make biscotti:
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Preheat oven to 350°F (175°C). Grease a cookie sheet for baking biscotti.
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In a large bowl, beat eggs and sugar; add butter and vanilla, beat well. In a separate bowl, sift flour and baking soda together, stir well and add to egg/sugar/butter/vanilla mixture. Using a spoon, stir in chopped nuts.
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Divide the dough in half. Place each ½ on the cookie sheet and shape into a flat loaf 10” wide x 14” long. Bake 20 minutes or until firm. Cool a few minutes.
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Cut into ½ inch slices and place each slice on its side on the cookie sheet. Bake 7 minutes on each side. Cool completely, then crumble.
To serve:
1. (present in a clear glass dish to show off the layers) Alternate layers, starting with biscotti crumbles, Greek yogurt, Haskap Preserve and ending with a few biscotti crumbles as topping.
Note: This Parfait can also be prepared with a dry granola as a breakfast treat using Haskap Preserve.
1. (present in a clear glass dish to show off the layers) Alternate layers, starting with biscotti crumbles, Greek yogurt, Haskap Preserve and ending with a few biscotti crumbles as topping.
Note: This Parfait can also be prepared with a dry granola as a breakfast treat using Haskap Preserve.
