Ingr\u00e9dients (pour 50 pi\u00e8ces) <\/strong><\/p>\n 200 g de beurre Pr\u00e9paration<\/strong><\/p>\n 1.Fouetter le beurre ramolli et les sucres en une pommade blanch\u00e2tre. Attention ! Ne pas faire brunir, les Spritzbredele doivent conserver une jolie couleur dor\u00e9e.<\/p>\n","protected":false},"excerpt":{"rendered":" Une v\u00e9ritable institution en Alsace, Lorraine et en Allemagne.<\/p>\n","protected":false},"author":18,"featured_media":2998,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,5],"tags":[32,257],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/12\/spritzbredle-1.jpg?fit=400%2C290","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":946,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/12\/10\/946-manalas-de-la-st-nicolas\/","url_meta":{"origin":923,"position":0},"title":"Manalas de la St Nicolas","date":"10 d\u00e9cembre 2009","format":false,"excerpt":"Brioches en forme de petits bonshommes confectionn\u00e9s traditionnellement en Alsace la veille de la Saint-Nicolas.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/12\/Manalas-de-la-St-Nicolas-1.jpg?fit=450%2C396&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":792,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/11\/01\/792-petits-pains-de-la-toussaint\/","url_meta":{"origin":923,"position":1},"title":"Petits pains de la Toussaint","date":"1 novembre 2009","format":false,"excerpt":"En milieu rural, au Portugal, l'\u00e9poque de la Toussaint est riche en traditions. La porte est grande ouverte \u00e0 la famille et au voisinage. On confectionne des petits pains sucr\u00e9s \u00e0 offrir aux visiteurs pour le go\u00fbter. En voici la recette : Ingr\u00e9dients 600 g de farine 100 g de\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/11\/bolos-dos-santos.jpg?fit=320%2C238&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":38,"url":"http:\/\/www.epicuria.fr\/index.php\/2008\/11\/15\/38-gateau-chocolat-framboises\/","url_meta":{"origin":923,"position":2},"title":"G\u00e2teau chocolat-framboises !","date":"15 novembre 2008","format":false,"excerpt":"Envie de chocolat, et envie de framboises pour faire plaisir \u00e0 ma maman qui ne jure que par les framboises et qui m'a fait le plaisir de \"venir me voir durant ces vacances ;). RECETTE (pour 6 personnes) : - 200 g de chocolat \u00e0 p\u00e2tisser - 4 jaunes d'oeufs\u2026","rel":"","context":"Dans "Dessert"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2008\/11\/33117716_p.jpg?fit=450%2C300&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2394,"url":"http:\/\/www.epicuria.fr\/index.php\/2011\/02\/01\/2394-gateau-a-la-banane-et-aux-kiwis\/","url_meta":{"origin":923,"position":3},"title":"G\u00e2teau \u00e0 la banane et aux kiwis","date":"1 f\u00e9vrier 2011","format":false,"excerpt":"Un g\u00e2teau \u00e0 la banane et aux kiwis, qui m\u00eale divinement une texture moelleuse avec le croquant des noix ! R\u00e9galez-vous ! 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Ingr\u00e9dients (pour 4 personnes) 1 c \u00e0 s de caf\u00e9 fort 150\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/923"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=923"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/923\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/2998"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=923"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n200 g de sucre
\n1 paquet de sucre vanill\u00e9
\n4 jaunes d’\u0153ufs
\n2 cuill\u00e8res \u00e0 soupe de kirsch
\n125 g d’amandes moulues
\n320 g de farine <\/p>\n![\"spritzbredle\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2009\/12\/spritzbredle-1.jpg?resize=400%2C290\" "\\"spritzbredle\\"")
<\/p>\n
\n2.Ajouter les jaunes d’\u0153ufs un \u00e0 un, en m\u00e9langeant bien entre chaque jaune.
\n3.Incorporer la farine, les amandes et le kirsch, et tourner jusqu’\u00e0 l’obtention d’une p\u00e2te lisse et souple.
\n4.Remplir une poche \u00e0 douille de p\u00e2te et d\u00e9poser sur une plaque \u00e0 p\u00e2tisserie recouverte de papier sulfuris\u00e9 des b\u00e2tonnets.
\n5.Laisser reposer une heure dans un endroit frais, puis faire cuire 15 minutes \u00e0 180\u00b0. <\/p>\n