{"id":34609,"date":"2015-01-03T20:57:09","date_gmt":"2015-01-04T01:57:09","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=34609"},"modified":"2015-01-04T17:45:35","modified_gmt":"2015-01-04T22:45:35","slug":"chocolate-almond-biscotti%e3%83%81%e3%83%a7%e3%82%b3%e3%83%ac%e3%83%bc%e3%83%88%e3%82%a2%e3%83%bc%e3%83%a2%e3%83%b3%e3%83%89%e3%83%93%e3%82%b9%e3%82%b3%e3%83%83%e3%83%86%e3%82%a3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=34609&lang=en","title":{"rendered":"Chocolate Almond Biscotti
\u30c1\u30e7\u30b3\u30ec\u30fc\u30c8\u30a2\u30fc\u30e2\u30f3\u30c9\u30d3\u30b9\u30b3\u30c3\u30c6\u30a3"},"content":{"rendered":"

\"212\"<\/a><\/p>\n

Chocolate Almond Biscotti<\/strong><\/p>\n

This is my second time to make biscotti.<\/p>\n

<\/p>\n

I love eating AND making it.<\/p>\n

This time I added semi-sweet chocolate and roasted almond.<\/p>\n

I think I like this recipe a little better than the previous one<\/a>.<\/p>\n

The texture seems more authentic to me.<\/p>\n

Chocolate Almond Biscotti<\/strong> adapted from this recipe<\/a>100g all purpose flour
\n50g sugar
\na pinch of salt
\n1 egg
\n1 tablespoon canola oil
\n80g sliced roasted almond
\n50g semi chocolate, chopped1. Preheat the oven to 350F.
\n2. Sift flour. Mix flour, sugar, salt, egg, and oil. Add nuts and chocolate. Combine well using hands.
\n3. Form a long log. Place it on a baking pan lined with parchment paper. Bake in the oven for 20 minutes.
\n4. Remove from the oven. Let it cool. Slice. Bake for about 30 minutes at 300F.<\/p>\n<\/div>\n

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\"087\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Chocolate Almond Biscotti This is my second time to make biscotti.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,10],"tags":[],"class_list":["post-34609","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34609","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34609"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34609\/revisions"}],"predecessor-version":[{"id":34653,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34609\/revisions\/34653"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34609"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34609"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}