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Tangy Haskap Berry & Biscotti Parfait

Servings: 2


  • 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 



To make biscotti: 

  • Preheat oven to 350°F (175°C). Grease a cookie sheet for baking biscotti. 
  • 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.
  • 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.
  • 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. 
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