{"id":4638,"date":"2011-01-26T17:26:44","date_gmt":"2011-01-26T16:26:44","guid":{"rendered":"http:\/\/www.terra-amata.com\/akimiti\/?p=4638"},"modified":"2011-01-27T12:45:50","modified_gmt":"2011-01-27T11:45:50","slug":"petites-gourmandises","status":"publish","type":"post","link":"https:\/\/www.terra-amata.com\/akimiti\/archives\/4638","title":{"rendered":"Petites gourmandises &#8230;"},"content":{"rendered":"<p><span style=\"font-family: Bookman Old Style; font-size: small;\"> <\/span><\/p>\n<p><span style=\"font-family: Bookman Old Style; font-size: small;\"> <\/span><\/p>\n<p><span style=\"font-family: Bookman Old Style; font-size: small;\"> <\/span><\/p>\n<p><span style=\"font-family: Bookman Old Style; font-size: small;\"> <\/span><\/p>\n<p><a href=\"https:\/\/www.terra-amata.com\/akimiti\/wp-content\/uploads\/2011\/01\/petitesgourmandises.jpg\"><span style=\"font-family: Bookman Old Style; font-size: small;\"><img loading=\"lazy\" decoding=\"async\" style=\"display: block; float: none; margin-left: auto; margin-right: auto; border: 0px;\" title=\"petites gourmandises\" src=\"https:\/\/www.terra-amata.com\/akimiti\/wp-content\/uploads\/2011\/01\/petitesgourmandises_thumb.jpg\" border=\"0\" alt=\"petites gourmandises\" width=\"397\" height=\"394\" \/><\/span><\/a><\/p>\n<p><span style=\"font-family: Bookman Old Style; font-size: small;\"> <\/span><\/p>\n<p><span style=\"font-family: Bookman Old Style; font-size: small;\"> <\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: Garamond; font-size: medium;\">S\u2019il est une tradition qui reste  bien vivante, en Suisse, c\u2019est celle des petits biscuits de No\u00ebl. <\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: Garamond; font-size: medium;\">Chaque r\u00e9gion a ses biscuits  traditionnels, tels les bruns de B\u00e2le, les milanais, les lackerlis dont vous  trouverez des recettes <\/span><a href=\"http:\/\/www.vaudfamille.ch\/N166732\/biscuits-de-noel-originaux.html\"><span style=\"font-family: Garamond; font-size: medium;\">ICI<\/span><\/a><\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/pescalune.canalblog.com\/archives\/2005\/12\/06\/1079149.html\"><span style=\"font-family: Garamond; font-size: medium;\">Pescalune<\/span><\/a><span style=\"font-family: Garamond; font-size: medium;\"> donne  la\u00a0recette des \u00e9toiles \u00e0 la cannelle qui font partie de ceux qui ne sauraient  manquer dans le plateau des friandises de No\u00ebl.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: Garamond; font-size: medium;\">J\u2019aime bien faire \u00e0 ma fa\u00e7on et je  rajoute des tuiles, normales et aux pistaches, des\u00a0mini tartelettes aux noix et  au miel, des sabl\u00e9s avec des amandes en poudre, des florentins. Et encore  d\u2019autres selon mon inspiration. <\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: Garamond; font-size: medium;\">Je vais donc vous donner une recette \u00ab\u00a0\u00e4 ma fa\u00e7on\u00a0\u00bb, d\u00e9riv\u00e9e des kipferl \u00e0 la vanille. Ce sont les plus d\u00e9licats \u00e0 r\u00e9aliser.<br \/>\n<\/span><\/p>\n<ul>\n<li>\n<div><span style=\"font-family: Garamond; font-size: medium;\">250 grs de farine  tamis\u00e9e<br \/>\n<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"font-family: Garamond; font-size: medium;\">200 grs de  beurre<br \/>\n<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"font-family: Garamond; font-size: medium;\">1 paquet de poudre \u00e0  lever<br \/>\n<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"font-family: Garamond; font-size: medium;\">100 grs d\u2019amandes en  poudre<br \/>\n<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"font-family: Garamond; font-size: medium;\">80 grs de sucre en  poudre<br \/>\n<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"font-family: Garamond; font-size: medium;\">une pinc\u00e9e de  sel.<\/span><\/div>\n<\/li>\n<\/ul>\n<p><span style=\"font-family: Garamond; font-size: medium;\">Auparavant, durant l\u2019ann\u00e9e, j\u2019ai  pr\u00e9par\u00e9 du sucre glace vanill\u00e9, tout simplement en y laissant des b\u00e2tons de  vanille dedans.<\/span><\/p>\n<p><span style=\"font-family: Garamond; font-size: medium;\">Autrement, la\u00a0proportion est de  douze cuill\u00e8res \u00e0 soupe de sucre glace pour un sachet de sucre  vanill\u00e9.<\/span><\/p>\n<p><span style=\"font-family: Garamond; font-size: medium;\">Cuisson : dix minutes \u00e0 190 dans un  four \u00e0 chaleur tournante.<\/span><\/p>\n<p style=\"padding-left: 30px; text-align: justify;\"><span style=\"font-family: Garamond; font-size: medium;\">Il faut p\u00e9trir tous les ingr\u00e9dients  ensemble (le beurre \u00e9tant bien ramolli), du bout des doigts, le moins longtemps  possible. <\/span><\/p>\n<p style=\"padding-left: 30px; text-align: justify;\"><span style=\"font-family: Garamond; font-size: medium;\">Laisser reposer au frais en faisant  des petites galettes plates que l\u2019on sort au fur et \u00e0 mesure du  r\u00e9frig\u00e9rateur.<\/span><\/p>\n<p style=\"text-align: justify; padding-left: 30px;\">\u00c9talez la p\u00e2te sur du papier alu par exemple et s&rsquo;aider de deux r\u00e9glettes en bois pour avoir la m\u00eame \u00e9paisseur. Intercalez du fil\u00e9 micro onde entre la p\u00e2te et le rouleau \u00e0 p\u00e2tisserie, cela \u00e9vitera d&rsquo;avoir \u00e0 fariner.<\/p>\n<p style=\"text-align: justify; padding-left: 30px;\">Surtout, utilisez un emporte pi\u00e8ce simple car, autrement, la p\u00e2te se d\u00e9collera difficilement et aussi, apr\u00e8s la cuisson, le biscuit risquerait de s&rsquo;effriter.<\/p>\n<h6 style=\"padding-left: 30px; text-align: justify;\"><span style=\"font-family: Garamond; font-size: medium;\"><br \/>\n<\/span><\/h6>\n<p style=\"padding-left: 30px; text-align: justify;\"><span style=\"font-family: Garamond; font-size: medium;\">Mettre au four et d\u00e8s que l\u2019on sort  les biscuits, encore chauds, les\u00a0\u00e9taler dans un plat, style grand saladier,  contenant d\u00e9j\u00e0 du sucre glace, ajouter encore du sucre par dessus, agiter le  saladier. <\/span><\/p>\n<p><span style=\"font-family: Garamond; font-size: medium;\">Ce sont des biscuits d\u00e9licieux et je  les range dans des bo\u00eetes en fer en s\u00e9parant les couches avec du papier  sulfuris\u00e9.<\/span><\/p>\n<p><span style=\"font-family: Garamond; font-size: medium;\">Apr\u00e8s vous avoir donn\u00e9 une recette  relativement d\u00e9licate, en voici une tr\u00e8s facile. Mes biscuits n\u2019ont pas de nom,  je les ai invent\u00e9s.<\/span><\/p>\n<ul>\n<li>\n<div><span style=\"font-family: Garamond; font-size: medium;\">250 grs de  beurre<br \/>\n<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"font-family: Garamond; font-size: medium;\">250 grs de sucre  glace<br \/>\n<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"font-family: Garamond; font-size: medium;\">320 grs de  farine<br \/>\n<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"font-family: Garamond; font-size: medium;\">100 grs amandes  effil\u00e9es<br \/>\n<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"font-family: Garamond; font-size: medium;\">2 \u0153ufs  entiers<br \/>\n<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"font-family: Garamond; font-size: medium;\">une pinc\u00e9e de  sel<br \/>\n<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"font-family: Garamond; font-size: medium;\">vanille (selon votre  go\u00fbt)<\/span><\/div>\n<\/li>\n<\/ul>\n<p style=\"padding-left: 30px;\"><span style=\"font-family: Garamond; font-size: medium;\">P\u00e9trir tous les ingr\u00e9dients, former  un boudin, bien refroidir (on peut surgeler sans probl\u00e8me).<\/span><\/p>\n<p style=\"padding-left: 30px;\"><span style=\"font-family: Garamond; font-size: medium;\">Couper ensuite des rondelles et  cuire dix minutes \u00e0 190 dans un four \u00e0 chaleur tournante. <\/span><\/p>\n<p style=\"padding-left: 30px;\"><span style=\"font-family: Garamond; font-size: medium;\">Saupoudrez de sucre glace (un peu,  pas comme les kipferl)<\/span><\/p>\n<p style=\"padding-left: 30px;\"><span style=\"font-family: Garamond; font-size: medium;\">Bien s\u00fbr, vous pourriez utiliser un emporte pi\u00e8ce mais cela n&rsquo;apporterez pas grand chose au biscuit.<br \/>\n<\/span><\/p>\n<p><span style=\"font-family: Garamond; font-size: medium;\">Et voil\u00e0 !<\/span><\/p>\n<p><span style=\"font-family: Garamond; font-size: medium;\">\u00c9videmment, r\u00e9visez mes proportions  en fonction de vos besoins.<\/span><\/p>\n<p><span style=\"font-family: Garamond; font-size: medium;\">Ce sont des biscuits cens\u00e9s \u00eatre de  No\u00ebl mais \u2026 je dois recommencer \u00e0 P\u00e2ques ! Ah, les gourmands !<\/span><\/p>\n<p><strong><span style=\"font-family: Garamond; font-size: medium;\">A bient\u00f4t !<\/span><\/strong><\/p>\n<p><span style=\"font-family: Bookman Old Style; font-size: small;\"> <\/span><\/p>\n<p><span style=\"font-family: Bookman Old Style; font-size: small;\"> <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>S\u2019il est une tradition qui reste bien vivante, en Suisse, c\u2019est celle des petits biscuits de No\u00ebl. Chaque r\u00e9gion a ses biscuits traditionnels, tels les bruns de B\u00e2le, les milanais, les lackerlis dont vous trouverez des recettes ICI Pescalune donne la\u00a0recette des \u00e9toiles \u00e0 la cannelle qui font partie de ceux qui ne sauraient manquer [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[124],"tags":[],"class_list":["post-4638","post","type-post","status-publish","format-standard","hentry","category-cuisine"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.terra-amata.com\/akimiti\/wp-json\/wp\/v2\/posts\/4638","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.terra-amata.com\/akimiti\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.terra-amata.com\/akimiti\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.terra-amata.com\/akimiti\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.terra-amata.com\/akimiti\/wp-json\/wp\/v2\/comments?post=4638"}],"version-history":[{"count":86,"href":"https:\/\/www.terra-amata.com\/akimiti\/wp-json\/wp\/v2\/posts\/4638\/revisions"}],"predecessor-version":[{"id":4728,"href":"https:\/\/www.terra-amata.com\/akimiti\/wp-json\/wp\/v2\/posts\/4638\/revisions\/4728"}],"wp:attachment":[{"href":"https:\/\/www.terra-amata.com\/akimiti\/wp-json\/wp\/v2\/media?parent=4638"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.terra-amata.com\/akimiti\/wp-json\/wp\/v2\/categories?post=4638"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.terra-amata.com\/akimiti\/wp-json\/wp\/v2\/tags?post=4638"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}