{"id":195786,"title":"Biscui\u021bi cu l\u0103m\u00e2ie \u0219i migdale, f\u0103r\u0103 gluten","modified":"2026-10-30T21:38:20+01:00","plain":"Biscui\u021bi moi cu l\u0103m\u00e2ie \u0219i migdale, f\u0103r\u0103 f\u0103in\u0103 \u0219i f\u0103r\u0103 unt, t\u0103v\u0103li\u021bi prin zah\u0103r pudr\u0103 \u00eenainte de coacere.\n\n\n\nAce\u0219ti biscui\u021bi cu l\u0103m\u00e2ie \u0219i migdale amintesc de biscui\u021bii fragezi cu l\u0103m\u00e2ie, cu un exterior pudrat cu zah\u0103r care crap\u0103 u\u0219or \u0219i un miez moale, aromat cu coaj\u0103 de l\u0103m\u00e2ie. F\u0103r\u0103 f\u0103in\u0103 \u0219i f\u0103r\u0103 unt, sunt prepara\u021bi din migdale m\u0103cinate fin \u0219i albu\u0219, ceea ce \u00eei face moi, spre deosebire de biscui\u021bii fragezi, care sunt sf\u0103r\u00e2micio\u0219i. Ai nevoie de 20 de minute pentru 6 biscui\u021bi gro\u0219i, plus o jum\u0103tate de or\u0103 de odihn\u0103. G\u0103se\u0219ti aceast\u0103 re\u021bet\u0103 al\u0103turi de deserturile mele keto.\n\n\n\nCe sunt biscui\u021bii cu l\u0103m\u00e2ie \u0219i migdale ?\n\n\n\nSunt biscui\u021bi mici \u0219i gro\u0219i, prepara\u021bi din 100 g de migdale m\u0103cinate fin, lega\u021bi cu un singur albu\u0219 \u0219i crescu\u021bi cu o linguri\u021b\u0103 de praf de copt. Coaja unei l\u0103m\u00e2i le d\u0103 arom\u0103, 20 g de zah\u0103r \u00eei \u00eendulcesc, iar un praf de sare pune \u00een valoare gustul migdalelor.\n\n\n\nBilele de aluat se t\u0103v\u0103lesc prin 10 g de zah\u0103r pudr\u0103 \u00eenainte de a fi aplatizate : la coacere, acest \u00eenveli\u0219 formeaz\u0103 o crust\u0103 alb\u0103 \u0219i u\u0219or ferm\u0103 \u00een jurul unui miez moale. F\u0103r\u0103 f\u0103in\u0103 de gr\u00e2u, biscui\u021bii sunt \u00een mod natural f\u0103r\u0103 gluten, cu condi\u021bia s\u0103 alegi \u0219i un praf de copt f\u0103r\u0103 gluten.\n\n\n\nDescoper\u0103 \u0219i : Amaretti moi.\n\n\n\nOriginea acestei variante\n\n\n\nBiscuitul fraged cu l\u0103m\u00e2ie este un biscuit cu unt, sf\u0103r\u00e2micios, servit adesea al\u0103turi de ceai. Ace\u0219ti biscui\u021bi \u00eei p\u0103streaz\u0103 gustul de citrice, dar aluatul lor seam\u0103n\u0103 mai degrab\u0103 cu cel al pr\u0103jiturelelor moi cu migdale t\u0103v\u0103lite prin zah\u0103r, mai delicate \u0219i u\u0219or elastice la mu\u0219c\u0103tur\u0103.\n\n\n\nAroma r\u0103m\u00e2ne simpl\u0103 : gustul de l\u0103m\u00e2ie vine doar din coaj\u0103, f\u0103r\u0103 suc, care ar umezi prea mult aluatul, iar aroma migdalelor r\u0103m\u00e2ne delicat\u0103, f\u0103r\u0103 extract.\n\n\n\nIngredientele principale\n\n\n\nMigdalele m\u0103cinate fin formeaz\u0103 baza aluatului \u0219i \u00eei dau textura moale, datorit\u0103 gr\u0103similor pe care le con\u021bin. Albu\u0219ul unui ou mic sau mediu leag\u0103 aluatul \u0219i \u00eel ajut\u0103 s\u0103 \u00ee\u0219i p\u0103streze forma la coacere ; g\u0103lbenu\u0219ul nu se folose\u0219te. Coaja ras\u0103 doar de pe partea galben\u0103 a unei l\u0103m\u00e2i sp\u0103late \u0219i uscate aduce o arom\u0103 distinct\u0103.\n\n\n\n\u00cencearc\u0103 \u0219i : Biscui\u021bi cu migdale f\u0103r\u0103 gluten.\n\n\n\nZah\u0103rul tos, 20 g, \u00eendulce\u0219te aluatul, iar zah\u0103rul pudr\u0103, 10 g, adic\u0103 o lingur\u0103 cu v\u00e2rf, se folose\u0219te pentru \u00eenveli\u0219. Pentru o variant\u0103 f\u0103r\u0103 zah\u0103r, stevia alb\u0103 \u00eenlocuie\u0219te zah\u0103rul tos, iar eritritolul pudr\u0103 \u00eenlocuie\u0219te zah\u0103rul pudr\u0103, \u00een acelea\u0219i cantit\u0103\u021bi ; fiecare biscuit are atunci 105 kcal \u0219i 1 g de carbohidra\u021bi ne\u021bi.\n\n\n\nPraful de copt cu crem\u0103 de tartru ajut\u0103 biscui\u021bii s\u0103 creasc\u0103 u\u0219or, iar un praf de sare de mare celtic\u0103 echilibreaz\u0103 dulcea\u021ba.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nPre\u00eenc\u0103lze\u0219te cuptorul la 180 \u00b0C \u0219i preg\u0103te\u0219te o tav\u0103 tapetat\u0103 cu h\u00e2rtie de copt. Amestec\u0103 migdalele m\u0103cinate fin cu zah\u0103rul, praful de copt \u0219i sarea, adaug\u0103 coaja de l\u0103m\u00e2ie, apoi albu\u0219ul \u0219i formeaz\u0103 6 bile egale. T\u0103v\u0103le\u0219te-le prin zah\u0103rul pudr\u0103 pus pe o farfurie mic\u0103, cernut sau zdrobit cu furculi\u021ba dac\u0103 are cocoloa\u0219e, apoi aplatizeaz\u0103-le pe tav\u0103, d\u00e2ndu-le forma unor biscui\u021bi gro\u0219i.\n\n\n\n\u00cen aceea\u0219i not\u0103 : Lemon curd cu vanilie.\n\n\n\nLas\u0103-i la copt aproximativ 15 minute, pu\u021bin mai mult dac\u0103 nu s-au rumenit \u00eenc\u0103. Dup\u0103 ce \u00eei sco\u021bi din cuptor, las\u0103-i s\u0103 se odihneasc\u0103 cel pu\u021bin o jum\u0103tate de or\u0103 : \u00eenainte de acest r\u0103gaz, sunt \u00eenc\u0103 foarte moi \u0219i sf\u0103r\u00e2micio\u0219i. Serve\u0219te-i reci, al\u0103turi de o cafea, un ceai sau o infuzie, \u0219i p\u0103streaz\u0103-i \u00eentr-o cutie \u00eenchis\u0103 ermetic.\n\n\n\nG\u0103se\u0219ti \u0219i alte preparate de acest fel printre re\u021betele mele cu pu\u021bini carbohidra\u021bi.\n\n\n\n\n\n\tBiscui\u021bi cu l\u0103m\u00e2ie \u0219i migdale f\u0103r\u0103 gluten\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g migdale m\u0103cinate1 ou (de preferat mic sau mediu, doar albu\u0219ul)1 l\u0103m\u00e2ie (pentru coaj\u0103, de preferat bio)20 g zah\u0103r tos (sau stevia alb\u0103 pentru o variant\u0103 f\u0103r\u0103 zah\u0103r)10 g zah\u0103r pudr\u0103 (sau eritritol pudr\u0103 pentru o variant\u0103 f\u0103r\u0103 zah\u0103r, adic\u0103 1 lingur\u0103 cu v\u00e2rf)1 linguri\u021b\u0103 praf de copt (pe baz\u0103 de crem\u0103 de tartar)1 priz\u0103 sare de mare celtic\u0103\t\n\t\n\t\tPre\u00eenc\u0103lze\u0219te cuptorul la 180 de grade. Preg\u0103te\u0219te o tav\u0103 tapetat\u0103 cu h\u00e2rtie de copt.Amestec\u0103 migdalele m\u0103cinate cu zah\u0103rul tos (sau stevia alb\u0103), praful de copt \u0219i sarea.Spal\u0103 l\u0103m\u00e2ia \u0219i rade-i coaja. Usuc\u0103 prin tamponare \u0219i adaug\u0103 la migdalele m\u0103cinate.Separ\u0103 albu\u0219ul de g\u0103lbenu\u0219. Adaug\u0103 albu\u0219ul la migdalele m\u0103cinate. Nu folosi g\u0103lbenu\u0219ul.Amestec\u0103 aluatul \u0219i formeaz\u0103 6 bile egale.Presar\u0103 zah\u0103r pudr\u0103 (sau eritritol pudr\u0103) pe o farfurie mic\u0103. Dac\u0103 are multe cocoloa\u0219e, cerne-l rapid sau zdrobe\u0219te-le cu o furculi\u021b\u0103 mic\u0103. T\u0103v\u0103le\u0219te bilele prin zah\u0103r (sau eritritol).T\u0103v\u0103le\u0219te bilele prin zah\u0103r (sau eritritol).A\u0219az\u0103 bilele \u00een tav\u0103 \u0219i aplatizeaz\u0103-le pentru a forma biscui\u021bi gro\u0219i.Coace biscui\u021bii aproximativ 15 minute. Dac\u0103 nu sunt \u00eenc\u0103 bine rumeni\u021bi, mai las\u0103-i pu\u021bin.Las\u0103 biscui\u021bii s\u0103 se odihneasc\u0103 cel pu\u021bin o jum\u0103tate de or\u0103 dup\u0103 ce \u00eei sco\u021bi din cuptor. Este important s\u0103 se r\u0103ceasc\u0103 pu\u021bin \u0219i s\u0103 se \u00eent\u0103reasc\u0103. Dac\u0103 \u00eei m\u0103n\u00e2nci prea devreme, sunt \u00eenc\u0103 foarte moi \u0219i sf\u0103r\u00e2micio\u0219i.\t\n\t\n\t\tNum\u0103rul de calorii indicat este pentru un biscuit. Calculul este f\u0103cut cu migdale m\u0103cinate cu un con\u021binut redus de carbohidra\u021bi.\nUstensile : cuptor la 180 de grade, tav\u0103 de copt, h\u00e2rtie de copt f\u0103r\u0103 PFAS, bol, r\u0103z\u0103toare (cu mai multe fe\u021be), prosoape de h\u00e2rtie.\n\t\n\t\n\t\tGo\u00fbterFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195786","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=195786"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195786\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194223"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=195786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=195786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=195786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}