We eat this before driving to the market on Saturday morning. Yogurt, a good preserve, and one biscotti crumbled on top. Nothing to cook, nothing to clean up.
The apricot and the almond are a natural pair. The preserve is all summer fruit; the biscotti brings enough toasted nuttiness to make this feel like a complete breakfast rather than something you had before breakfast.
Set servings and units first. You can change them anytime.
Divide the 9 oz yogurt between two wide bowls.
Spoon 1 oz of Gusta Apricot Preserve over each portion. Swirl it in lightly: you want streaks of jam through the yogurt, not a uniform blend.
Crumble one Gusta Almond Biscotti over each bowl. Add a small pinch of fine salt over the preserve if you like the contrast.
Serve immediately. Once the biscotti hits the yogurt it softens within a minute or two. There is no reason to wait.
You made Yogurt all'Albicocca con Biscotti. Time to eat.
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The salt is a real addition, not a suggestion. A pinch over the preserve brings the apricot flavor forward. If you have plain Greek yogurt and want something richer, a teaspoon of honey stirred in before the preserve works well.
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