{"id":73383,"date":"2019-05-02T10:22:02","date_gmt":"2019-05-02T08:22:02","guid":{"rendered":"https:\/\/blog.citra.it\/?p=73383"},"modified":"2019-05-02T10:23:59","modified_gmt":"2019-05-02T08:23:59","slug":"cantucci-della-nonna","status":"publish","type":"post","link":"https:\/\/blog.citra.it\/en\/cantucci-della-nonna\/","title":{"rendered":"Cantucci della nonna, recipe by Marialaura Perfetti"},"content":{"rendered":"<p><strong>INGREDIENTS<\/strong><\/p>\n<p>- 3 eggs<br \/>\n- 250 g 00 flour<br \/>\n- 200 g sugar<br \/>\n- 400 g almonds<br \/>\n- zest of 1 lemon<\/p>\n<p><strong>PREPARATION CANTUCCI DELLA NONNA<\/strong><\/p>\n<div class=\"page\" title=\"Page 63\">\n<div class=\"section\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<div class=\"page\" title=\"Page 65\">\n<div class=\"section\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<div class=\"page\" title=\"Page 65\">\n<div class=\"section\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>Toast the almonds. Beat the egg whites and sugar until stiff.<br \/>\nAdd the lemon zest, eggs, and flour and gently fold into the egg whites. Shape dough into attened rolls on a cookie sheet covered with parchment paper. Bake in preheated oven at 180\u00b0C (350\u00b0F) for 10-15 minutes until just browned.<br \/>\nRemove from oven and immediately slice into the typical cantuccio shape. Return to oven for another 5-6 minutes.<br \/>\nServe when cool.<\/p>\n<p><strong>Wine in combination:\u00a0<a href=\"https:\/\/www.citra.it\/en\/wines\/lines\/bollicine-metodo-martinotti\/moscardello-moscato-i-g-p-\">\u201cMoscardello\u201d Moscato Spumante Dolce Terre di Chieti IGP.<\/a><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS - 3 eggs - 250 g 00 flour - 200 g sugar - 400 g almonds - zest of 1 lemon PREPARATION CANTUCCI DELLA NONNA Toast the almonds. Beat the egg whites and sugar until stiff. Add the lemon zest, eggs, and flour and gently fold into the egg whites. Shape dough into attened [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":73384,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[599,606,612],"tags":[681,699],"class_list":["post-73383","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dedicated-to-members","category-news","category-recipes","tag-ricettedeivignaioli-en","tag-cantina-sincarpa"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/comments?post=73383"}],"version-history":[{"count":3,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73383\/revisions"}],"predecessor-version":[{"id":73739,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73383\/revisions\/73739"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media\/73384"}],"wp:attachment":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media?parent=73383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/categories?post=73383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/tags?post=73383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}