Peach-shaped cakes filled with ricotta cream (Pesche con crema di ricotta) from Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily by Rosetta Costantino and Jennie Schacht

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Notes about this recipe

  • lou_weez on July 19, 2019

    These were easy enough to make and assemble and I love that they brought back so many memories of eating at Nonna’s. I used a melon ball scoop to hollow out the biscuits which made quick work of that step. Lovely little after dinner treat.

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