{"id":1657,"date":"2017-11-02T17:32:45","date_gmt":"2017-11-02T15:32:45","guid":{"rendered":"http:\/\/faugeron.net\/?p=1657"},"modified":"2017-11-02T17:32:45","modified_gmt":"2017-11-02T15:32:45","slug":"ghriba-aux-amandes","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=1657","title":{"rendered":"Ghriba aux amandes"},"content":{"rendered":"<p>Ingr\u00e9dients :<\/p>\n<ul>\n<li>275 g de poudre d&rsquo;amandes<\/li>\n<li>120 g de sucre en poudre<\/li>\n<li>1 pinc\u00e9e de sel<\/li>\n<li>1 zeste de citron (ou d&rsquo;une orange)<\/li>\n<li>2 blancs d&rsquo;oeufs<\/li>\n<li>2 cuill\u00e8re \u00e0 soupe de beurre fondu<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de levure<\/li>\n<li>1\/4 de cuill\u00e8re \u00e0 caf\u00e9 de cannelle moulue<\/li>\n<li>2 cuill\u00e8re \u00e0 caf\u00e9 de fleur d&rsquo;oranger<\/li>\n<li>Quelques amandes crues<\/li>\n<li>Sucre glace<\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p>Pr\u00e9chauffez le four \u00e0 180 degr\u00e9s.<\/p>\n<p>M\u00e9langez tous les ingr\u00e9dients sauf les deux derniers.<\/p>\n<p>Quand la p\u00e2te est homog\u00e8ne formez des boules de la taille d&rsquo;une noix. Appatissez l\u00e9g\u00e8rement le dessus.<\/p>\n<p>Les roulez dans le sucre en poudre et les poser sur une plaque de cuisson couverte d&rsquo;un papier sulfuris\u00e9. Avant d&rsquo;enfourner ajoutez une amande enti\u00e8re au centre des biscuits.<\/p>\n<p>Faites cuire 12 \u00e0 15 minutes (les biscuits doivent rester p\u00e2les en fin de cuisson).<\/p>\n<p>Une fois retir\u00e9s du four, saupoudrez les biscuits de sucre glace.<\/p>\n<p>Laissez refroidir avant de servir.<\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 275 g de poudre d&rsquo;amandes 120 g de sucre en poudre 1 pinc\u00e9e de sel 1 zeste de citron (ou d&rsquo;une orange) 2 blancs d&rsquo;oeufs 2 cuill\u00e8re \u00e0 soupe de beurre fondu 1 cuill\u00e8re \u00e0 caf\u00e9 de levure 1\/4 de cuill\u00e8re \u00e0 caf\u00e9 de cannelle moulue 2 cuill\u00e8re \u00e0 caf\u00e9 de fleur d&rsquo;oranger [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[32,14],"tags":[],"class_list":["post-1657","post","type-post","status-publish","format-standard","hentry","category-c38-desserts","category-s6-les-recettes-de-cuisine-de-gerard"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-qJ","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/1657","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1657"}],"version-history":[{"count":0,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/1657\/revisions"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}