Biscotti Parfait Recipe

Whisk yogurt mixture

In a medium bowl, combine 3 cups Greek yogurt, 3 tablespoons honey, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and a pinch of salt. Whisk until smooth, slightly aerated, and taste — adjust honey or lemon to balance sweetness and brightness.

Chill

Cover the bowl and chill in the refrigerator for at least 15 minutes while you prepare berries and biscotti. Chilling helps flavors meld and makes assembly easier.

Rinse all berries and drain well. Hull and quarter strawberries. If any berries are very large, chop to bite-size. Gently toss strawberries, blueberries, and raspberries in a bowl to combine. If berries are not very sweet, toss with 1 teaspoon honey and 1/2 teaspoon lemon juice to brighten — optional.

Reserve a few whole berries for garnish and thinly slice half a lemon into small wedges for presentation.

Place 8 almond biscotti into a resealable plastic bag and lightly crush with a rolling pin or the bottom of a heavy pan until you have a mix of larger shards and coarse crumbs. Measure about 1 to 1 1/4 cups of crushed biscotti pieces total.

In a small dry skillet over medium heat, toast 1/2 cup sliced almonds for 2–3 minutes, shaking the pan, until fragrant and lightly golden. Remove immediately to a plate to cool.

Set out 4 clear serving glasses or small bowls for individual parfaits (or one large trifle bowl for a shared appetizer).

Layer 1: Spoon about 1/3 cup of the yogurt mixture into the bottom of each glass (for 4 servings).

Layer 2: Add a tablespoon of crushed biscotti and a sprinkle (about 1 tablespoon) of toasted sliced almonds over the yogurt layer.

Layer 3: Add about 2–3 tablespoons mixed berries per glass, gently pressing them into the yogurt layer so they nestle in.

Repeat: Add another 1/3 cup yogurt, another tablespoon of biscotti shards and almonds, then another 2–3 tablespoons berries. Finish with the remaining yogurt so each parfait has three yogurt layers and two crunch layers (adjust layering if using different glass sizes).

Top: Finish each parfait with a small sprinkle of crushed biscotti (about 1 teaspoon), a few reserved whole berries, a light drizzle (about 1/2 teaspoon) of honey, and a pinch of chopped fresh mint. Tuck a small mint sprig and a thin lemon wedge at the side for garnish.

Serve immediately so the biscotti retains some crunch. If making up to 30 minutes ahead, store covered in the refrigerator; drizzle the final honey and add the crunch topping just before serving to preserve texture.