{"id":2861,"date":"2022-10-29T13:56:23","date_gmt":"2022-10-29T17:56:23","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2861"},"modified":"2023-01-12T03:54:27","modified_gmt":"2023-01-12T08:54:27","slug":"croquants-aux-amandes-a-lanis-et-aux-fruits-confits","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/croquants-aux-amandes-a-lanis-et-aux-fruits-confits\/","title":{"rendered":"Croquants aux pistaches, \u00e0 l’anis et aux fruits confits"},"content":{"rendered":"
\n
\"\"<\/figure><\/div>\n\n\n

Ingr\u00e9dients<\/h2>\n\n\n
    \n
  • 2 \u0153ufs<\/li>\n\n\n\n
  • 30g de beurre<\/li>\n\n\n\n
  • 210 g de farine<\/li>\n\n\n\n
  • 150 g de sucre semoule<\/li>\n\n\n\n
  • 100 g de pistaches enti\u00e8res<\/li>\n\n\n\n
  • 70g de semoule fine de bl\u00e9 dur<\/li>\n\n\n\n
  • 50g de fruits confits<\/li>\n\n\n\n
  • 1 c.\u00e0 soupe de poudre d’anis<\/li>\n\n\n\n
  • \u00bd sachet delevure chimique<\/li>\n\n\n\n
  • 1 pinc\u00e9e de sel<\/li>\n<\/ul>\n\n\n

    Recette<\/h2>\n\n\n
      \n
    • commencer par fouetter les oeufs<\/em><\/li>\n\n\n\n
    • pas trop de levure<\/em><\/li>\n\n\n\n
    • 2eme cuisson pas plus de 15 min<\/em><\/li>\n<\/ul>\n\n
        \n
      1. Pr\u00e9parez la p\u00e2te.<\/strong>
          \n
        1. Taillez les fruits confits en petits d\u00e9s et d\u00e9solidarisez-les dans une petite quantit\u00e9 de farine, r\u00e9servez. <\/li>\n\n\n\n
        2. M\u00e9langez le reste de farine, la semoule, la levure, l’anis et le sel. <\/li>\n\n\n\n
        3. Fouettez les \u0153ufs avec le sucre et le beurre fondu. <\/li>\n\n\n\n
        4. Versez-les dans le m\u00e9lange sec et travaillez bien. <\/li>\n\n\n\n
        5. Incorporez les fruits confits et les amandes. <\/li>\n\n\n\n
        6. R\u00e9servez 20 minutes au frais.<\/li>\n<\/ol><\/li>\n\n\n\n
        7. Passez \u00e0 la cuisson.<\/strong>
            \n
          1. Fa\u00e7onnez deux boudins de p\u00e2te sur une plaque \u00e0 four chemis\u00e9e de papier cuisson. <\/li>\n\n\n\n
          2. Enfournez pour 20 minutes \u00e0 190 \u00b0C, puis patientez 15 minutes.<\/li>\n<\/ol><\/li>\n\n\n\n
          3. Fa\u00e7onnez les biscuits<\/strong>.
              \n
            1. Coupez les pains de biscuits en tranches biseaut\u00e9es d’environ 1 cm d’\u00e9paisseur.<\/li>\n<\/ol><\/li>\n\n\n\n
            2. Finalisez la cuisson.<\/strong>
                \n
              1. Placez les biscuits bien \u00e0 plat sur la plaque du four et enfournez pour 10 minutes \u00e0 170 \u00b0C, en les retournant \u00e0 mi-cuisson. Laissez-les refroidir.<\/li>\n<\/ol><\/li>\n\n\n\n
              2. Conservez dans une boite herm\u00e9tique.<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"

                Ingr\u00e9dients Recette<\/p>\n","protected":false},"author":1,"featured_media":2865,"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-2861","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biscuits","category-boulangerie","category-petits-gouters","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2022\/10\/IMG_6320-scaled.jpeg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-K9","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2861","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=2861"}],"version-history":[{"count":5,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2861\/revisions"}],"predecessor-version":[{"id":2957,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2861\/revisions\/2957"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media\/2865"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}