Relive the excitement of the Patriots’ path to their fourth Super Bowl Championship with “Pumped”, a special commemorative book from The Boston Globe. Order now.

A Restaurant’s Take

Pistachio croissant at Tatte

A twist on the almond-filled classic.

Dan Watkins

Continue reading below

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

Loading comments...

Wake up with today's top stories.

Want each day's news headlines delivered fresh to your
inbox every morning? Just connect with us
in one of the following ways:
or
Please enter a valid email
BostonGlobe.com will never post anything without asking. Privacy Policy
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com