pistachio chantilly, twirled up with a yeasty dough for breakfast buns, or used as a stand-in for almond paste (think: pistachio stollen!). In a recipe as simple as this, every ingredient matters—accept no substitutions! Get Recipe!
from Serious Eats: Recipes https://ift.tt/2XL5a91
via IFTTT
No comments:
Post a Comment