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A Restaurant’s Take

Pistachio croissant at Tatte

A twist on the almond-filled classic.

Dan Watkins

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Pastry chef Tzurit Or uses only the greenest, freshest pistachios available to make Tatte’s croissants. Blending the nuts into a paste, she adds powdered sugar and a touch of melted butter (these are French-style croissants, after all) and stuffs her buttery crescents with the rich, beautiful filling.  — Rachel Travers

TATTE BAKERY AND CAFE318 Third Street, Cambridge, 617-354-4200, tattecookies.com

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