Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Heat oven 200C/fan 180C/gas Lightly butter a 6-hole friand tin or regular-sized muffin tin. Mix the ricotta with the vanilla, lemon zest and 1 tbsp icing sugar until smooth. Roughly chop 20g of pistachios.
Step 2
Put the remaining 30g pistachios in a mini food processor with the flour and pulse until very finely ground, like your almonds. Mix with the almonds and icing sugar in a big mixing bowl.
Step 3
Whisk the egg whites in a separate bowl until you get a light foam. Tip this into the dry ingredients with the melted butter and gently stir together. Divide the batter between the friand holes, then, working quickly, top each with a spoonful of the ricotta mixture. Add a slice of peach to the top of each, a sprinkling of chopped pistachios, and a dusting of icing sugar. Bake for 20-23 minutes until they have risen and are golden – if you check with a skewer you’ll probably hit the molten ricotta, so check round the edges instead.
Step 4
Cool for 10 minutes in the tins, then lift out onto a cooling rack.
Your folders
epicurious.com
4.0
(4)
Your folders
the-pasta-project.com
5.0
(40)
15 minutes
Your folders
taste.com.au
5.0
(2)
30 minutes
Your folders
eatlittlebird.com
4.9
(11)
30 minutes
Your folders
cookingwithnonna.com
Your folders
mangiabedda.com
5.0
(3)
6 minutes
Your folders
womensweeklyfood.com.au
25 minutes
Your folders
womensweeklyfood.com.au
25 minutes
Your folders
taste.com.au
5.0
(7)
20 minutes
Your folders
bakinglikeachef.com
5.0
(20)
Your folders
bbcgoodfood.com
Your folders
177milkstreet.com
25 minutes
Your folders
177milkstreet.com
25 minutes
Your folders
taste.com.au
5.0
(7)
22 minutes
Your folders
theguardian.com
Your folders
wholesomm.com
40 minutes
Your folders
delicious.com.au
Your folders
jerryjamesstone.com
Your folders
taste.com.au
5.0
(4)
15 minutes