Fresh Local Exceptional

Coventry Location 821 Tiogue Ave, Coventry, RI 02816
401-826-0050 or 401-826-0051
Mon-Sat, 8am-7pm • Sun 8am-6pm

Warren Location 137 Child St, Warren, RI 02885
401-289-2852
Mon-Sat, 8am-8pm • Sun 8am-7pm

Tiverton Location 492 Main Rd, Tiverton, RI 02878
401-816-0862
Mon-Sat, 8am-8pm • Sun 8am-7pm

Recipes from Tom's Market

Pignoli Biscotti

  • 2/3 cup pine nuts
  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 2tbs Lemon Juice
  • 2tbs Lemon Zest
  • 2 cups plus
  • 2 tbs all purpose flour
  • 1 1/2 tsp Baking Powder
  • 1/4 teaspoon salt

Instructions

Place the almonds in a shallow pan and bake in a 350 degree oven for 6 to 8 minutes or until golden brown. (This process allows the nuts to release their natural oils. Try an almond before and after roasting and you can really taste the difference!!) Let cool. In a mixing bowl, cream butter and sugar until it is light and fluffy. Beat in eggs, lemon juice and zest. In a bowl, combine the flour, baking powder and salt. Add to the creamed mixture, mixing until blended. Fold in nuts and divide the dough in half. On a greased and floured baking sheet, make 2 logs about 1/2 inch high, 1 1/2 inches wide, and about 12 inches long, spacing 3 inches apart. Bake in the middle of a preheated 350 degree oven for 25 minutes or until lightly browned. Let cool for about 15 minutes. Place biscotti on a cutting board and slice 1/2 inch thick with a serrated knife. Lay slices flat on a baking sheet and bake an additional 10 minutes, turning once. Let cool on a rack. Dunk in hot espresso or a slightly sweet red wine. ENJOY!!!


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