{"id":21870,"date":"2026-09-29T16:22:55","date_gmt":"2026-09-29T16:22:55","guid":{"rendered":"https:\/\/harissa.com\/news-wp\/?p=21870"},"modified":"2026-09-30T01:49:57","modified_gmt":"2026-09-30T01:49:57","slug":"la-recette-des-croquants-aux-amandes-par-annie-boukris","status":"publish","type":"post","link":"https:\/\/harissa.com\/news-wp\/la-recette-des-croquants-aux-amandes-par-annie-boukris\/","title":{"rendered":"La recette des croquants aux amandes, par Annie Boukris"},"content":{"rendered":"
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INGREDIENTS: <\/p>\n

300 g. de farine
150 g. de sucre
100 g. d’amandes concassees non momdees
2 oeufs
3 pincees de vanilles en poudre ou
3 cuil. a cafe de vanille
1 orange (zeste)
1 sachet de levure chimique
10 cl. d’huile d’arachide ou vegetale <\/p>\n

PREPARATION: <\/p>\n

Melanger les oeufs et le sucre. Y raper le zeste de l’orange et y ajouter tout le reste en terminant par les amandes. Si \u00e7a colle aux doigts, ajouter un peu de farine. Pendant ce temps pre chauffer le four a 210 degres centigrade, th. 7. Partager la pate en 4 . Rouler des boudins de 4 cm d’epaisseur. Les placer sur la plaque du four en les espa\u00e7ant au maximum. Ils doubleront de volume.
Les mettre au four jusqu’a ce qu’ils deviennent beiges et les sortir. Ne pas eteindre le four. poser les 4 boudins sur une planche et les couper en biais, en tranches de 2 cm d’epaisseur. (10 tranches par boudin).
les reposer a plat sur deux plaques.
Glisser au four pendant 10 minutes.
Les sortir et les laisser refroidir. Les ranger dans une boite en fer. <\/p>\n

Voila c’est tout, bisous et bon appetit. <\/strong><\/p>\n

Annie Boukris<\/strong><\/p>\n

BoukrisH@aol.com<\/a>
<\/strong><\/p>\n\n

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<\/h6>\n","protected":false},"excerpt":{"rendered":"

INGREDIENTS: 300 g. de farine 150 g. de sucre 100 g. d’amandes concassees non momdees 2 oeufs 3 pincees de vanilles en poudre ou 3 cuil. a cafe de vanille 1 orange (zeste) 1 sachet de levure chimique 10 cl. d’huile d’arachide ou vegetale PREPARATION: Melanger les oeufs et le sucre. Y raper le zeste… <\/p>\n","protected":false},"author":0,"featured_media":23298,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[25],"tags":[],"class_list":["post-21870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine"],"_links":{"self":[{"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/posts\/21870","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/comments?post=21870"}],"version-history":[{"count":3,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/posts\/21870\/revisions"}],"predecessor-version":[{"id":27797,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/posts\/21870\/revisions\/27797"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/media\/23298"}],"wp:attachment":[{"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/media?parent=21870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/categories?post=21870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/tags?post=21870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}