{"id":7438,"date":"2023-07-31T22:38:34","date_gmt":"2023-07-31T19:38:34","guid":{"rendered":"http:\/\/andrestover.com\/?p=7438"},"modified":"2023-07-31T23:26:37","modified_gmt":"2023-07-31T20:26:37","slug":"cantucci-with-almonds-and-chocolate","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/cantucci-with-almonds-and-chocolate\/","title":{"rendered":"Cantucci k\u00fcpsised mandlite ja \u0161okolaadiga (Cantucci con mandorle e cioccolato)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Itaalia, Toskaana regiooni traditsioonilised k\u00fcpsised. Neid k\u00fcpsiseid m\u00fc\u00fcakse Toscanas igas poes ja kohvikus. Firenzes ei olnud maiustuste poodi, kus neid poleks leidunud. Enamasti on need valmistatud lihtsalt, kasutades t\u00e4idiseks koorimata mandleid, aga leidus ka mandlite ja \u0161okolaadiga variante, pistaatsiap\u00e4hklitega variante.<br>Need k\u00fcpsised on erilised seet\u00f5ttu, et neid k\u00fcpsetatakse kaks korda, algul p\u00e4tsis ja seej\u00e4rel l\u00f5igatakse p\u00e4ts lahti ning k\u00fcpsetatakse k\u00fcpsised \u00fcks kord veel \u00fcle.<br>V\u00e4ga m\u00f5nusad k\u00fcpsised hommikukohvi k\u00f5rvale. Toskaanas pakutakse neid k\u00fcpsiseid Vin Santo dessertveiniga. Need k\u00fcpsised on head ka niisama kr\u00f5bistamiseks.<\/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\/07\/Cantucci_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-7440\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Cantucci_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Cantucci_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Cantucci_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Cantucci_blog2.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\">Valmistamise aeg: Umbes 1,5 tundi koos k\u00fcpsetamisega<br>Tase: keskmine<br>Kogus: Umbes 60 k\u00fcpsist<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>120 g v\u00f5id<br>600 g jahu<br>300 g suhkrut<br>200 g koorimata mandleid<br>200 g tumedat \u0161okolaadi t\u00fckeldatult<br>4 muna<br>Kahe sidruni riivitud koor<br>1 tl vaniljesuhkrut<br>1 tl k\u00fcpsetuspulbrit<br>Natuke meresoola<\/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\">\n<li>Kaalu suurde kaussi kokku v\u00f5i, suhkur, muna, vaniljesuhkur, sool, jahu ja k\u00fcpsetuspulber.<\/li>\n\n\n\n<li>S\u00f5tku see segu \u00fchtlaseks taignaks, lisa mandlid ja \u0161okolaad ja s\u00f5tku taignasse.<\/li>\n\n\n\n<li>Vormi taignast neli v\u00f5i viis piklikku p\u00e4tsi, mille l\u00e4bim\u00f5\u00f5t on umbes 4 cm ja aseta k\u00fcpsetuspaberiga kaetud ahjuplaadile.<\/li>\n\n\n\n<li>K\u00fcpseta 180 kraadi C juures 20 minutit kuni taignap\u00e4tsid muutuvad kergelt kuldpruuni v\u00e4rvi.<\/li>\n\n\n\n<li>T\u00f5sta taignap\u00e4ts ettevaatlikult l\u00f5ikelauale seni kui see on veel soe ning l\u00f5ika v\u00e4ga terava noaga umbes 2 cm paksused viilud, aseta viilus k\u00fcpsetuspaberiga kaetud ahjuplaadile ja k\u00fcpseta veel 10-15 minutit kuni k\u00fcpsised on kuldpruunid.<\/li>\n\n\n\n<li>S\u00e4ilita \u00f5hutihedas karbis.<br>Valmis!!<\/li>\n<\/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\/07\/Cantucci_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-7439\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Cantucci_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Cantucci_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Cantucci_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Cantucci_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-7438\" data-postid=\"7438\" class=\"themify_builder_content themify_builder_content-7438 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Itaalia, Toskaana regiooni traditsioonilised k\u00fcpsised. Neid k\u00fcpsiseid m\u00fc\u00fcakse Toscanas igas poes ja kohvikus. Firenzes ei olnud maiustuste poodi, kus neid poleks leidunud. Enamasti on need valmistatud lihtsalt, kasutades t\u00e4idiseks koorimata mandleid, aga leidus ka mandlite ja \u0161okolaadiga variante, pistaatsiap\u00e4hklitega variante.Need k\u00fcpsised on erilised seet\u00f5ttu, et neid k\u00fcpsetatakse kaks korda, algul p\u00e4tsis ja seej\u00e4rel l\u00f5igatakse p\u00e4ts [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7441,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,691,19],"tags":[58,35,582],"class_list":["post-7438","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-cookies","category-rahvustoidud","tag-mandlid","tag-itaalia","tag-chocolate","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\/7438","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=7438"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7438\/revisions"}],"predecessor-version":[{"id":7463,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7438\/revisions\/7463"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/7441"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=7438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=7438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=7438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}