Amaretti Crumble Yogurt Parfait alla Piemontese

Prepare the fruit compote by combining the sliced peaches and sugar in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the fruit softens and releases its juices into a light syrup.

Add the raspberries, lemon juice, and lemon zest. Cook for another 3-4 minutes until the berries begin to break down and the compote thickens slightly. Stir in the amaretto if using. Remove from heat and let cool to room temperature.

In a bowl, stir together the Greek yogurt, 2 tablespoons honey, vanilla extract, and almond extract until smooth and well combined.

Crush the amaretti cookies by placing them in a zip-lock bag and pressing with a rolling pin. You want a mix of fine crumbs and larger, craggy pieces for textural contrast.

Toast the pistachios and sliced almonds in a dry skillet over medium-low heat for 2-3 minutes, shaking the pan frequently, until fragrant and lightly colored.

Assemble the parfaits in 4 glasses or jars. Start with 2 tablespoons of flavored yogurt in each glass, spreading it across the bottom.

Add a layer of crushed amaretti, then a spoonful of the fruit compote with its juices.

Repeat the layers: yogurt, amaretti, fruit compote, finishing with a final layer of yogurt on top.

Garnish each parfait with the toasted nuts, a drizzle of honey, a few reserved whole amaretti crumbs, and a sprig of mint.

Serve immediately for maximum crunch, or refrigerate for up to 2 hours if you like the amaretti slightly softened (they take on a chewy, almost macaron-like texture as they absorb moisture).