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Beyond just the sheer selection of stuff (everything from mini quiches to glossy pine nut tarts), the really impressive bit is that, unlike some of the other Italian markets in town, Cossetta’s pasticceria makes just about everything they sell right in their basement. Pastry chefs go to work every day, cutting and toasting up anisette biscotti (crumbly and delicious but a bit lacking in flavor), whipping Italian meringue (for distinctive, sweet and salty peanut-covered meringue cookies), molding gold-flecked truffles, and expertly stacking tubes of dough for simple, buttery chocolate and vanilla checkerboard cookies. PHOTOS BY ALMA GUZMAN.
Don't forget to check out our review of Cosetta's and Black Walnut Bakery...
211 W. Seventh St., St. Paul
Published on July 2, 2013