{"id":1147,"date":"2012-10-13T22:43:17","date_gmt":"2012-10-13T20:43:17","guid":{"rendered":"http:\/\/www.voismagazine.it\/dp\/?p=1147"},"modified":"2013-10-20T23:43:32","modified_gmt":"2013-10-20T21:43:32","slug":"biscotti-da-dessert","status":"publish","type":"post","link":"https:\/\/www.voismagazine.it\/dp\/2012\/10\/13\/biscotti-da-dessert\/","title":{"rendered":"Biscotti da Dessert"},"content":{"rendered":"<div id=\"voism-1605711871\" class=\"voism-prima-del-contenuto voism-entity-placement\"><a href=\"https:\/\/amzn.to\/2Y0db7E\" aria-label=\"\"><\/a><\/div><p><strong>INGREDIENTI<\/strong><\/p>\n<p>Kg. 1 Farina 00<br \/>\nGr. 220 di zucchero<br \/>\nGr. 600 di vall\u00e8<br \/>\nN. 1 bustina di vanillina<\/p>\n<p>Zucchero a velo qb ( per guarnire )<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image23-e1350159937193.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1148\" title=\"Dessert 1\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image23-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image24-e1350160002959.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1149 aligncenter\" title=\"Dessert 2\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image24-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: left;\"><strong>PROCEDIMENTO:<\/strong><br \/>\nImpastare velocemente tutti gli ingredienti fino a formare un panetto di frolla.<\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image25-e1350160281279.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1151 aligncenter\" title=\"Dessert 3\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image25-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/a><\/p>\n<p style=\"text-align: left;\">\u00a0 \u00a0 \u00a0\u00a0<a href=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image26-e1350160356258.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1152 aligncenter\" title=\"Dessert 4\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image26-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/a><\/p>\n<p style=\"text-align: left;\">Fare i bicotti con una pistola sparabiscotti , allineandoli su una teglia imburrata o ricoperta di carta forno.<br \/>\nInfornare i biscotti a 200\u00b0 per pochi minuti\u00a0 e poi guarnirli a piacere<\/p>\n<p><a href=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image27-e1350160539797.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1154 aligncenter\" title=\"Dessert 5\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image27-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/a><\/p>\n<p><a style=\"text-align: center;\" href=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image28-e1350160617546.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1155 aligncenter\" title=\"Dessert 6\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image28-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/a><\/p>\n<p style=\"text-align: center;\">A cura di: <strong>Rosita Cantale<\/strong><\/p>\n<div id=\"voism-447302323\" class=\"voism-fine voism-entity-placement\"><a href=\"https:\/\/amzn.to\/2Y0db7E\" aria-label=\"\"><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>INGREDIENTI Kg. 1 Farina 00 Gr. 220 di zucchero Gr. 600 di vall\u00e8 N. 1 bustina di vanillina Zucchero a velo qb ( per guarnire ) &nbsp; &nbsp; PROCEDIMENTO: Impastare velocemente tutti gli ingredienti fino a formare un panetto di frolla. \u00a0 \u00a0 \u00a0\u00a0 Fare i bicotti con una pistola sparabiscotti , allineandoli su una &#8230;<\/p>\n","protected":false},"author":8,"featured_media":1154,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6439,46],"tags":[],"class_list":["post-1147","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biscotti","category-cucinare"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/posts\/1147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/comments?post=1147"}],"version-history":[{"count":0,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/posts\/1147\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/media\/1154"}],"wp:attachment":[{"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/media?parent=1147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/categories?post=1147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/tags?post=1147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}