{"id":86,"date":"2019-01-02T09:26:49","date_gmt":"2019-01-01T00:00:22","guid":{"rendered":"http:\/\/rimbaud.net\/?p=86"},"modified":"2020-04-01T15:32:01","modified_gmt":"2020-04-01T13:32:01","slug":"spritz","status":"publish","type":"post","link":"https:\/\/rimbaud.net\/?p=86","title":{"rendered":"Spritz"},"content":{"rendered":"\n<p style=\"background-color:#9ff781\" class=\"has-background\"><em>G\u00e2teaux secs traditionnels alsaciens<\/em><\/p>\n\n\n\n<p class=\"has-background has-cyan-bluish-gray-background-color\"><strong>Ingr\u00e9dients <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1kg de farine<\/li><li>500g de beurre<\/li><li>500g  de sucre<\/li><li>4 oeufs<\/li><li>250g de noix de coco ou amandes en poudre<\/li><\/ul>\n\n\n\n<p class=\"has-background has-cyan-bluish-gray-background-color\"><strong>Pr\u00e9paration<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>M\u00e9langer les \u0153ufs, le beurre et le sucre<\/li><li>Une fois la pr\u00e9paration homog\u00e8ne, ajouter le reste<\/li><li>La p\u00e2te doit se tenir, si elle est trop humide, ajouter de la poudre de noix de coco ou d&rsquo;amandes<\/li><li>Laisser reposer une nuit<\/li><li>\u00c9tendre la p\u00e2te sur une hauteur de 1cm environ, et faire des formes avec un emporte-pi\u00e8ce<\/li><li>Cuire \u00e0 180\u00b0C pendant 5 \u00e0 10 minutes maximum<\/li><\/ul>\n\n\n<p><!--EndFragment--><br \/>Remarque :<\/p>\n<ul>\n<li>Se conservent plusieurs semaines dans une boite m\u00e9tallique<\/li>\n<\/ul>\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>G\u00e2teaux secs traditionnels alsaciens Ingr\u00e9dients 1kg de farine 500g de beurre 500g de sucre 4 oeufs 250g de noix de coco ou amandes en poudre Pr\u00e9paration M\u00e9langer les \u0153ufs, le beurre et le sucre Une fois la pr\u00e9paration homog\u00e8ne, ajouter le reste La p\u00e2te doit se tenir, si elle est trop humide, ajouter de la &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/rimbaud.net\/?p=86\" class=\"more-link\">Continuer la lecture<span class=\"screen-reader-text\"> de &laquo;&nbsp;Spritz&nbsp;&raquo;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[14,21],"class_list":["post-86","post","type-post","status-publish","format-standard","hentry","category-grignotage-sucre","tag-moins-de-40-minutes","tag-pas-trop-dur"],"_links":{"self":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts\/86","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=86"}],"version-history":[{"count":4,"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts\/86\/revisions"}],"predecessor-version":[{"id":186,"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts\/86\/revisions\/186"}],"wp:attachment":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=86"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=86"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=86"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}