{"id":2057,"date":"2012-05-08T21:49:46","date_gmt":"2012-05-08T21:49:46","guid":{"rendered":"http:\/\/www.ilpanedianna.it\/?p=2057"},"modified":"2018-02-05T07:32:23","modified_gmt":"2018-02-05T06:32:23","slug":"frollini-senza-glutine","status":"publish","type":"post","link":"https:\/\/www.ilpanedianna.it\/en\/2012\/05\/08\/frollini-senza-glutine\/","title":{"rendered":"Gluten-free biscuits"},"content":{"rendered":"<p><!--:it--><strong><a href=\"http:\/\/www.ilpanedianna.it\/wp-content\/uploads\/2012\/05\/frollini.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2153\" title=\"biscuits\" src=\"http:\/\/www.ilpanedianna.it\/wp-content\/uploads\/2012\/05\/frollini.jpg\" alt=\"\" width=\"600\" height=\"300\" \/><\/a><\/strong><\/p>\n<p><strong>Doses and ingredients<\/strong><\/p>\n<p>250g Gluten-Free Cake Mix (Tarts) \u201cIl Pane di Anna\u201d<br \/>\n1 egg<br \/>\n1 egg yolk<br \/>\n100 g butter<br \/>\n100 g of sugar<\/p>\n<p><strong>Procedure:<\/strong><\/p>\n<p>In a bowl, combine the flour, sugar, melted butter, and eggs. Mix quickly so as not to overheat the dough. Roll out the pastry on parchment paper until it&#039;s 1 cm thick (this process is easier if you cover the pastry with plastic wrap). Use cookie cutters to cut out the cookies and arrange them on the parchment-lined baking sheet.<br \/>\nBake in a preheated oven at 180\u00b0C for approximately 20 minutes.<\/p>\n<p><!--:--><\/p>","protected":false},"excerpt":{"rendered":"<p>Ingredients: 250g gluten-free cake mix (tarts) &quot;Il Pane di Anna&quot; 1 egg 1 egg yolk 100g butter 100g sugar Method: Place the flour, sugar, melted butter, and eggs in a bowl. Knead quickly so as not to overheat the dough. Roll out the shortcrust pastry on baking paper until it reaches\u2026<\/p>\n<div><a href=\"https:\/\/www.ilpanedianna.it\/en\/2012\/05\/08\/frollini-senza-glutine\/\" class=\"view-more\"><span>View more<\/span><\/a><\/div>","protected":false},"author":470,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[96],"tags":[78,151,79,80,81,82,102,104,105,83,84,152,85,86,87,88,89,90,94,95,97,98,99],"class_list":["post-2057","post","type-post","status-publish","format-standard","hentry","category-ricette","tag-alimenti","tag-biscotti","tag-celiachia","tag-celiaci","tag-cucina","tag-cucinare","tag-dolce-2","tag-dolci-2","tag-dolci-senza-glutine","tag-fatti-in-casa","tag-fatto-in-casa","tag-frollini","tag-gluten-free","tag-homemade","tag-il-pane-di-anna","tag-menu-senza-glutine","tag-molino-rivetti","tag-molino-rivetti-pietro-srl","tag-prodotti","tag-ricetta","tag-ricette-2","tag-scuola-cucina","tag-senza-glutine","no-featured"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/posts\/2057","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/users\/470"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/comments?post=2057"}],"version-history":[{"count":1,"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/posts\/2057\/revisions"}],"predecessor-version":[{"id":4269,"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/posts\/2057\/revisions\/4269"}],"wp:attachment":[{"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/media?parent=2057"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/categories?post=2057"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/tags?post=2057"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}