{"id":5850,"date":"2023-01-31T22:29:21","date_gmt":"2023-01-31T20:29:21","guid":{"rendered":"http:\/\/andrestover.com\/?p=5850"},"modified":"2023-01-31T22:29:24","modified_gmt":"2023-01-31T20:29:24","slug":"amaretti-italian-almond-cookies","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/amaretti-italian-almond-cookies\/","title":{"rendered":"Amaretti, Itaalia mandlik\u00fcpsised"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Itaalia Saronno regiooni traditsioonilised k\u00fcpsised, mis on pealt kr\u00f5bedad, seest pehmed ja kergelt kleepuvad, sageli on pealmine kiht ka m\u00f5ranenud. Neid valmistatakse v\u00e4ga erinevate kujudega, sageli pallidena, vahel piklite k\u00fcpsistena. Igal juhul on tegemist v\u00e4ga m\u00f5nusa lisandina hommikukohvi v\u00f5i teejoomise juurde. Valmistasin need k\u00fcpsised v\u00e4ga klassikalisel viisil ning maitsestasin vaid m\u00f5rumandli essentsiga, aga k\u00fcpsistee v\u00f5ib juurde lisada sidruni- v\u00f5i apelsinikoort ja mahla, aga siis tuleb j\u00e4lgida, et tainas ei saaks liiga vedel. See peab olema selline, millest saab kergesti palle vormida. Tegemist on \u00fche k\u00f5ige lihtsamini valmistatava k\u00fcpsiste liigiga. Tee kindlasti proovi, aga j\u00e4lgi komponentide koguseid t\u00e4pselt!!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Amaretti_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-5867\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Amaretti_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Amaretti_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Amaretti_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Amaretti_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: 10 minutit taigna segamine, umbes 1 tund k\u00fcpsiste k\u00fcpsetamine<br>Tase: lihtne<br>Kogus: umbes 50 k\u00fcpsist<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>550 g mandlijahu<br>300 g suhkrut<br>0,25 tl m\u00f5rumandli ekstrakti<br>Viis suure muna munavalget kergelt vahustatult<br>Tuhksuhkrut k\u00fcpsiste katmiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Vahusta munavalged v\u00e4ga kergelt vahule. Ei ole vaja tabada beseede tihedust, lihtsalt paar minutit k\u00e4sivispliga<\/li><li>Lisa mandlijahu, suhkur ja m\u00f5rumandli essents<\/li><li>Lisa vahustatud munavalge ja sega tainas \u00fchtlaseks<\/li><li>Kuumuta ahi 170 kraadi C juurde, vormi 9k\u00e4te vahel v\u00e4ikesed, paari cm l\u00e4bim\u00f5\u00f5duga pallid ning aseta k\u00fcpsetuspaberiga kaetud ahjuplaadile.<\/li><li>K\u00fcpseta 170 kraadi juures 15-17 minutit v\u00f5i rohkem kui on soov saada k\u00f5vemaid ja pruunimaid k\u00fcpsiseid. Ma j\u00e4tsin k\u00fcpsised heledaks ja seest v\u00f5rdlemisi kleepuvaks.<\/li><li>Jahuta ja s\u00e4ilita \u00f5hukindlas purgis.<br>Valmis!!<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Amaretti_blog2-1024x681.png\" alt=\"\" class=\"wp-image-5866\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Amaretti_blog2-1024x681.png 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Amaretti_blog2-300x200.png 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Amaretti_blog2-768x511.png 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Amaretti_blog2.png 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-5850\" data-postid=\"5850\" class=\"themify_builder_content themify_builder_content-5850 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Itaalia Saronno regiooni traditsioonilised k\u00fcpsised, mis on pealt kr\u00f5bedad, seest pehmed ja kergelt kleepuvad, sageli on pealmine kiht ka m\u00f5ranenud. Neid valmistatakse v\u00e4ga erinevate kujudega, sageli pallidena, vahel piklite k\u00fcpsistena. Igal juhul on tegemist v\u00e4ga m\u00f5nusa lisandina hommikukohvi v\u00f5i teejoomise juurde. Valmistasin need k\u00fcpsised v\u00e4ga klassikalisel viisil ning maitsestasin vaid m\u00f5rumandli essentsiga, aga k\u00fcpsistee v\u00f5ib [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5853,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,691,19,1],"tags":[449,35],"class_list":["post-5850","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-cookies","category-rahvustoidud","category-uncategorized","tag-almond-flour","tag-itaalia","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=5850"}],"version-history":[{"count":26,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5850\/revisions"}],"predecessor-version":[{"id":5879,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5850\/revisions\/5879"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/5853"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=5850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=5850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=5850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}