Apricot-olive oil tea cakes with ricotta and pistachios from The Cheesemonger's Seasons: Recipes for Enjoying Cheese with Ripe Fruits and Vegetables by Chester Hastings

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Notes about this recipe

  • EmilyR on June 02, 2018

    Not particularly special. I also wasn't clear on whether the pistachios were to be ground or not (I did end up grinding them). Also used lemon olive oil, though it didn't come through much even with the fresh zest, too.

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