{"id":897,"date":"2015-12-25T19:12:48","date_gmt":"2015-12-25T19:12:48","guid":{"rendered":"http:\/\/faugeron.net\/?p=897"},"modified":"2015-12-25T19:12:48","modified_gmt":"2015-12-25T19:12:48","slug":"biscuits-kipferl","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=897","title":{"rendered":"Biscuits Kipferl"},"content":{"rendered":"<ul style=\"list-style-type: square;\">\n<li>\n<div class=\"separator\"><span class=\"Apple-style-span\">35 g de sucre en poudre<\/span><\/div>\n<\/li>\n<li>\n<div class=\"separator\"><span class=\"Apple-style-span\">1 gousse de vanille<\/span><\/div>\n<\/li>\n<li>\n<div class=\"separator\"><span class=\"Apple-style-span\">120 g de beurre pommade<\/span><\/div>\n<\/li>\n<li>\n<div class=\"separator\"><span class=\"Apple-style-span\">140 g de farine<\/span><\/div>\n<\/li>\n<li>\n<div class=\"separator\"><span class=\"Apple-style-span\">60 g de poudre d&rsquo;amandes<\/span><\/div>\n<\/li>\n<li>\n<div class=\"separator\"><span class=\"Apple-style-span\">1\/2 cuill\u00e8re \u00e0 caf\u00e9\u00a0de vanille liquide<\/span><\/div>\n<\/li>\n<li>\n<div class=\"separator\"><span class=\"Apple-style-span\">60 g de sucre glace (finition)<\/span><\/div>\n<\/li>\n<li>\n<div class=\"separator\"><span class=\"Apple-style-span\">2 sachets de sucre vanill\u00e9 (finition)<\/span><\/div>\n<\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p>Mixer la gousse de vanille avec le sucre en poudre (tout la gousse, pas uniquement les graines). Utiliser un mini hachoir et ne pas h\u00e9siter \u00e0 mixer le temps que le sucre et la vanille soient bien m\u00e9lang\u00e9s. \u00c9ventuellement rajouter un peu de farine pour avoir plus de mati\u00e8re si le mini hachoir patine un peu (retirer\u00a0alors\u00a0cette farine des 140 g).<\/p>\n<p>Tamiser le sucre ainsi vanill\u00e9.<\/p>\n<p>Pr\u00e9chauffer le four \u00e0 170\u00b0.<\/p>\n<p>Ajouter la farine, la vanille liquide, le beurre et la poudre d&rsquo;amandes. M\u00e9langer le tout \u00e0 la cuill\u00e8re en bois puis \u00e0 la main et fa\u00e7onner un gros boudin d&rsquo;environ 20 cm de long sur un plan de travail farin\u00e9.<\/p>\n<p>Couper le boudin en 4 parties \u00e9gales et avec chacune des parties fa\u00e7onner un boudin de 20 cm de long.<\/p>\n<p>Positionner les 4 boudins parall\u00e8les et couper les 4 en 10 petits morceaux, d&rsquo;environ 2 cm. Disposez-les sur la plaque du four (et sur un papier sulfuris\u00e9).<\/p>\n<p>Enfourner 15 min environ et faire refroidir sur une grille.<\/p>\n<p>Dans un saladier, bien m\u00e9langer le sucre glace et les sachets de sucre vanill\u00e9.<\/p>\n<p>Une fois les biscuits refroidis, faites \u00ab\u00a0tremper\u00a0\u00bb les biscuits dans le m\u00e9langer de sucres et disposez les dans un boites herm\u00e9tique.<\/p>\n<p>La recette (presque) originale est <a href=\"http:\/\/www.cestmafournee.com\/2014\/12\/les-vanille-kipferl-de-christophe-felder.html\" target=\"_blank\">ici<\/a>\u00a0sur le site <a href=\"http:\/\/faugeron.net\/cest-ma-fournee\" target=\"_blank\">C&rsquo;est ma fourn\u00e9e<\/a>.<\/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>35 g de sucre en poudre 1 gousse de vanille 120 g de beurre pommade 140 g de farine 60 g de poudre d&rsquo;amandes 1\/2 cuill\u00e8re \u00e0 caf\u00e9\u00a0de vanille liquide 60 g de sucre glace (finition) 2 sachets de sucre vanill\u00e9 (finition)<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_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":"","jetpack_post_was_ever_published":false},"categories":[32,14],"tags":[],"class_list":["post-897","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-et","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/897","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=897"}],"version-history":[{"count":1,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/897\/revisions"}],"predecessor-version":[{"id":898,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/897\/revisions\/898"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}