{"id":5498,"date":"2016-04-03T21:01:57","date_gmt":"2016-04-03T19:01:57","guid":{"rendered":"http:\/\/www.lacuisinedejosy.com\/?p=5498"},"modified":"2016-04-03T21:07:30","modified_gmt":"2016-04-03T19:07:30","slug":"ricciarelli-biscuits-aux-amandes","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/ricciarelli-biscuits-aux-amandes\/","title":{"rendered":"Ricciarelli – biscuits aux amandes"},"content":{"rendered":"

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D\u00e9licieux biscuits aux amandes, recette vue sur l’excellent blog \u00ab\u00a0Alter Gusto\u00a0\u00bb \u00e0 peine modifi\u00e9e…<\/p>\n

Couper les \u00e9corces de citron en tr\u00e8s petits d\u00e9s. R\u00e9server.<\/p>\n

Dans un r\u00e9cipient, m\u00e9langer la poudre d’amandes, la levure et le sucre glace. Ajouter les \u00e9corces de citron et l’amaretto.\u00a0Bien m\u00e9langer.<\/p>\n

Dans un autre r\u00e9cipient, battre les blancs d’oeufs en neige, les incorporer au m\u00e9lange pr\u00e9c\u00e9dent. Couvrir de papier film et r\u00e9server au r\u00e9frig\u00e9rateur pour quelques heures.<\/p>\n

Pr\u00e9chauffer le four \u00e0 150\u00b0C<\/strong><\/p>\n

Mettre du sucre glace dans une assiette creuse.<\/p>\n

A l’aide d’une cuill\u00e8re \u00e0 caf\u00e9, former des petites boules de p\u00e2te, les rouler dans le sucre glace, les d\u00e9poser sur une plaque \u00e0 g\u00e2teau en les \u00e9crasant l\u00e9g\u00e8rement.<\/p>\n

Enfourner et cuire une douzaine de minutes, surveiller afin que les biscuits ne colorent pas trop.<\/p>\n

D\u00e9poser sur une grille pour qu’ils refroidissent, ils vont durcir un peu.<\/p>\n

\"Ricciarelli\"<\/a>\"Ricciarelli1\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

  D\u00e9licieux biscuits aux amandes, recette vue sur l’excellent blog \u00ab\u00a0Alter Gusto\u00a0\u00bb \u00e0 peine modifi\u00e9e… Couper les \u00e9corces de citron en tr\u00e8s petits d\u00e9s. R\u00e9server. Dans un r\u00e9cipient,… Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":5501,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22],"tags":[71,603,602],"class_list":["post-5498","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts-aux-fruits-secs","category-gateaux-pates","tag-amande","tag-blanc-doeuf","tag-sucre-glace"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/5498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=5498"}],"version-history":[{"count":5,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/5498\/revisions"}],"predecessor-version":[{"id":6499,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/5498\/revisions\/6499"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media\/5501"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=5498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=5498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=5498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}