{"id":2822,"date":"2022-03-20T20:44:40","date_gmt":"2022-03-21T00:44:40","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2822"},"modified":"2022-03-20T20:44:40","modified_gmt":"2022-03-21T00:44:40","slug":"petits-gateaux-a-la-pate-damande","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/petits-gateaux-a-la-pate-damande\/","title":{"rendered":"Petits g\u00e2teaux \u00e0 la p\u00e2te d\u2019amande"},"content":{"rendered":"\n<h4 class=\"eplus-wrapper wp-block-heading\">Ingr\u00e9dients pour 6 petits g\u00e2teaux :<\/h4>\n\n\n<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-784c09\"><li>125gr de p\u00e2te d\u2019amandes blanche nature<\/li><li>120gr de beurre ramolli<\/li><li>50gr de sucre en poudre<\/li><li>1\/2 c\u00e0c de liqueur d\u2019amande am\u00e8re<\/li><li>3 oeufs<\/li><li>50gr de farine avec levure incorpor\u00e9e<\/li><\/ul>\n\n<ol class=\"eplus-wrapper wp-block-list eplus-styles-uid-2a040f\"><li>Pr\u00e9chauffer le four \u00e0 180\u00b0C.<\/li><li>Couper la p\u00e2te d\u2019amandes en petits morceaux.<\/li><li>La verser dans le bol du mixeur et ajouter le beurre ramolli, le sucre, l\u2019amande am\u00e8re, les oeufs et la farine avec levure incorpor\u00e9e.<\/li><li>Mixer jusqu\u2019\u00e0 ce que le m\u00e9lange soit lisse et homog\u00e8ne.<\/li><li>Verser la p\u00e2te dans les moules et enfourner pendant 40min environ.<\/li><li>Laisser refroidir sur une grille et d\u00e9mouler avent de servir.<\/li><\/ol>\n\n\n<p class=\" eplus-wrapper\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 6 petits g\u00e2teaux : 125gr de p\u00e2te d\u2019amandes blanche nature 120gr de beurre ramolli 50gr de sucre en poudre 1\/2 c\u00e0c de liqueur d\u2019amande am\u00e8re 3 oeufs 50gr de farine avec levure incorpor\u00e9e Pr\u00e9chauffer le four \u00e0 180\u00b0C. Couper la p\u00e2te d\u2019amandes en&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/petits-gateaux-a-la-pate-damande\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"editor_plus_copied_stylings":"{}","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[173,168,176,169],"tags":[],"class_list":["post-2822","post","type-post","status-publish","format-standard","hentry","category-biscuits","category-boulangerie","category-petits-gouters","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-Jw","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2822","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/comments?post=2822"}],"version-history":[{"count":1,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2822\/revisions"}],"predecessor-version":[{"id":2823,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2822\/revisions\/2823"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}