Vanilla Yoghurt with Pear and Almond Biscotti Recipe

17 May 2013

Treat yourself to a sweet snack this weekend with these Italian inspired yoghurt, pear and almond biscotti desserts.



Ingredients (Makes 4):

  • 600g 0% fat Greek yoghurt
  • 2 tbsp honey
  • 1 vanilla pod
  • 3 pears
  • 2 tsp brown sugar
  • Splash water
  • For the biscotti
  • 4oz almonds
  • 40z plain flour
  • 2oz caster sugar
  • ½ tsp baking powder
  • 1 egg


Preparation Method:

Step 1:

Firstly make the biscotti. Preheat the oven to 180C/350F/gas mark 4. Tip all the ingredients, except the eggs into an electric mixer (or you can do it by hand) and mix together. Add the eggs and blend to stiff a dough.

Step 2:

Remove the dough and shape in to one large log, about 30cm/12in long, 12cm/5in wide and 2.5cm/1in high. Lay it on to a large baking sheet and bake for about 20 minutes or until cooked throughout and starting to go pale brown.

Step 3:

Remove from the oven and cool. Then lift the log onto a board and slice thinly on the extreme diagonal, place back on the baking sheet and cook until crisp and golden for about another 10 minutes.

Step 4:

Peel and cube the pears, place in a small saucepan and add the water, sugar and split vanilla pod. Then heat up and simmer for 10 minutes. When cooked spread on a plate to cool.

Step 5:

In a mixing bowl, mix the yoghurt and honey together. Take four martini glasses and spoon in the pear mix, then top with the yoghurt mix. Serve with the biscotti on the side.


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