{"id":665,"date":"2011-04-17T10:07:46","date_gmt":"2011-04-17T10:07:46","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=665"},"modified":"2011-04-17T10:07:46","modified_gmt":"2011-04-17T10:07:46","slug":"kosakenzipfel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kosakenzipfel\/","title":{"rendered":"Kosakenzipfel"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\n100 Gramm abgezogene Mandeln
\n100 Gramm Puderzucker
\n250 Gramm Mehl
\n40 Gramm Kakaopulver
\n2 TL Backpulver
\n3 Eigelb
\nSalz
\n200 Gramm leicht gek\u00fchlte Butter
\nF\u00fcllung\/Dekoration<\/em>
\n100 Gramm Wei\u00dfe Schokolade
\n75 Gramm Haselnussglasur
\n50 ml Schlagsahne
\n40 Gramm weiche Butter
\n2 EL Rum
\n150 Gramm helle Kuchenglasur<\/p>\n

\nZubereitung: <\/b>
\nMandeln in der M\u00fchle mahlen und in eine Sch\u00fcssel geben. Puderzucker, Mehl, Kakao und Backpulver mischen und dar\u00fcbersieben. Eine Mulde in die Mitte dr\u00fccken, Eigelb und 1 Prise Salz in die Mulde geben. Die Butter in kleinen St\u00fccken auf dem Mehlrand verteilen. Von der Mitte aus schnell zu einem glatten Teig verkneten. Teig zu 3 cm dicken Rollen formen, in Folie wickeln und 30 Minuten kalt stellen. Mit einem Messer in 1 cm dicke Scheiben schneiden, zu Kugeln rollen und auf Bleche mit Backpapier setzen. Mit einem Kochl\u00f6ffelstiel tiefe L\u00f6cher in die Kugeln dr\u00fccken, weitere 10 Minuten kalt stellen.
\nIm vorgeheizten Backofen bei 175 Grad (Gas 2, Umluft 150 Grad) auf der 2. Einschubleiste von unten 15-18 Minuten backen. Auf Kuchengittern ausk\u00fchlen lassen. F\u00fcr die Pralinenf\u00fcllung die wei\u00dfe Schokolade und die Haselnussglasur fein und gleichm\u00e4\u00dfig zerkleinern. Die Sahne erhitzen und vom Herd nehmen. Schokolade und Glasur unterr\u00fchren und schmelzen, eventuell kurz wieder auf die noch warme Herdplatte stellen. Die Masse so lange kalt stellen, bis sie fast wieder fest ist. Mit den Quirlen des Handr\u00fchrers nach und nach die Butter und den Rum unterschlagen. Die Masse in eine Spritzt\u00fcte mit Locht\u00fclle Nr. 5 f\u00fcllen und Tupfer in die Kugelmulden spritzen. Mindestens 2 Stunden kalt stellen und ganz fest werden lassen.
\nDie Kuchenglasur nach Anweisung aufl\u00f6sen und so weit abk\u00fchlen lassen, dass sie gerade noch fl\u00fcssig ist. In aus Backpapier gedrehte Spritzt\u00fctchen f\u00fcllen und die Cremetupfer damit \u00fcberziehen. Zwischen Lagen von Pergament in Blechdosen k\u00fchl aufbewahrt, halten sich die Kosakenzipfel mindestens 2 Wochen.<\/p>\n

Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 100 Gramm abgezogene Mandeln 100 Gramm Puderzucker 250 Gramm Mehl 40 Gramm Kakaopulver 2 TL Backpulver 3 Eigelb Salz 200 Gramm leicht gek\u00fchlte Butter F\u00fcllung\/Dekoration 100 Gramm Wei\u00dfe Schokolade 75 Gramm Haselnussglasur 50 ml Schlagsahne 40 Gramm weiche Butter 2 EL Rum 150 Gramm helle Kuchenglasur Zubereitung: Mandeln in der M\u00fchle mahlen und in … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[27],"tags":[],"class_list":["post-665","post","type-post","status-publish","format-standard","hentry","category-geback","item-wrap"],"yoast_head":"\nKosakenzipfel<\/title>\n<meta name=\"description\" content=\"- Kosakenzipfel\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kosakenzipfel\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kosakenzipfel\" \/>\n<meta property=\"og:description\" content=\"- Kosakenzipfel\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kosakenzipfel\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-17T10:07:46+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"2\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/kosakenzipfel\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/kosakenzipfel\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Kosakenzipfel\",\"datePublished\":\"2011-04-17T10:07:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/kosakenzipfel\\\/\"},\"wordCount\":308,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/kosakenzipfel\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/kosakenzipfel\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/kosakenzipfel\\\/\",\"name\":\"Kosakenzipfel\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-17T10:07:46+00:00\",\"description\":\"- Kosakenzipfel\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/kosakenzipfel\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/kosakenzipfel\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/17\\\/kosakenzipfel\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Kosakenzipfel\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Kosakenzipfel","description":"- Kosakenzipfel","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kosakenzipfel\/","og_locale":"de_DE","og_type":"article","og_title":"Kosakenzipfel","og_description":"- Kosakenzipfel","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kosakenzipfel\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-04-17T10:07:46+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"2\u00a0Minuten"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kosakenzipfel\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kosakenzipfel\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Kosakenzipfel","datePublished":"2011-04-17T10:07:46+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kosakenzipfel\/"},"wordCount":308,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"articleSection":["Geb\u00e4ck"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kosakenzipfel\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kosakenzipfel\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kosakenzipfel\/","name":"Kosakenzipfel","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-04-17T10:07:46+00:00","description":"- Kosakenzipfel","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kosakenzipfel\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kosakenzipfel\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kosakenzipfel\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Kosakenzipfel"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-aJ","jetpack-related-posts":[{"id":695,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/zitronenherzen\/","url_meta":{"origin":665,"position":0},"title":"Zitronenherzen","author":"Steffen","date":"17. April 2011","format":false,"excerpt":"Zutaten: Teig 3 Eigelb 120 Gramm Zucker 1 Pack. Vanillezucker 3 Tropfen Back\u00f6l Zitrone oder die feingeriebene Schale einer halben Zitrone 1 Prise Backpulver 200 Gramm Gemahlene Haseln\u00fcsse; bis 1\/4 mehr Glasur 100 Gramm Puderzucker 1 EL Zitronesaft; bis 1\/2 mehr Zubereitung: Die drei Eigelb mit dem Zucker schaumig schlagen\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":699,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/engadiner-nusstorte\/","url_meta":{"origin":665,"position":1},"title":"Engadiner Nusstorte","author":"Steffen","date":"17. April 2011","format":false,"excerpt":"Zutaten: Teig 375 Gramm Mehl 150 Gramm Butter, kalt 1 Ei (M) 1 Eigelb 1 Prise Salz 150 Gramm Puderzucker 1 Mark einer Vanilleschote Mehl zum Bearbeiten F\u00fcllung 250 Gramm Puderzucker 25 Gramm Honig 1\/4 Ltr. Schlagsahne 300 Gramm Walnusskerne Puderzucker Zubereitung: F\u00fcr den Teig das Mehl auf die Arbeitsfl\u00e4che\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3062,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/10\/orangen-mandel-schnitten\/","url_meta":{"origin":665,"position":2},"title":"Orangen-Mandel-Schnitten","author":"Steffen","date":"10. Dezember 2011","format":false,"excerpt":"Zutaten 300 g Mehl 3 Eier (M) 200 g Butter; kalt 1 Prise Salz 100 g Puderzucker; gesiebt (I) 400 g Mandeln; abgezogen 250 g Puderzucker; (II) 4 Orangen 1 Ingwerwurzelstueck (3 cm) Zubereitung F\u00fcr den M\u00fcrbeteig das Mehl auf die Arbeitsfl\u00e4che sch\u00fctten, in die Mitte eine Mulde dr\u00fccken. Die\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":659,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/elisenlebkuchen\/","url_meta":{"origin":665,"position":3},"title":"Elisenlebkuchen","author":"Steffen","date":"17. April 2011","format":false,"excerpt":"Zutaten: 1\/2 TL Hirschhornsalz 1 EL Rum 40 Gramm Orangeat 30 Gramm Zitronat 200 Gramm Geriebene Mandeln 50 Gramm geriebene Haseln\u00fcsse 40 Gramm Mehl 1 Prise\/n Salz 1 TL Lebkuchengew\u00fcrz 4 Eiwei\u00df 190 Gramm Zucker 130 Gramm Marzipanrohmasse 20 runde Oblaten (9 cm Durchmesser) 150 Gramm ganze Mandeln; oder andere\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6953,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/06\/16\/amaretto-mandel-torte\/","url_meta":{"origin":665,"position":4},"title":"Amaretto-Mandel Torte","author":"Steffen","date":"16. Juni 2019","format":false,"excerpt":"Amaretto-Mandel Torte 5 Eier (Klasse 3, getrennt)75 Gramm Zucker50 Gramm Marzipanrohmasse8 Essl. Amaretto (Bittermandellik\u00f6r)100 Gramm Mehl20 Gramm Speisest\u00e4rke2 Teel. Backpulver100 Gramm Gemahlene Mandeln100 Gramm Butter100 Gramm Dunkle Kuchenglasur50 Gramm Pinienkerne Eigelb, Zucker, Marzipan, 2 EL Amaretto Mandeln und geschmolzenes Fett unterr\u00fchren. Eiwei\u00df steif schlagen, unter die Mandelmasse heben. Teig in\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2995,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/11\/04\/leipziger-stollen\/","url_meta":{"origin":665,"position":5},"title":"Leipziger Stollen","author":"Steffen","date":"4. November 2011","format":false,"excerpt":"\u00a0 Zutaten \u00a0 1,25 \u00a0Kilo \u00a0Mehl\u00a0 90 Gramm \u00a0Hefe\u00a0 2 \u00a0 TL Zucker\u00a0 1\/4 \u00a0Liter \u00a0Lauwarmme Milch\u00a0 125 g \u00a0Rinderfett\u00a0 125 g Schmalz\u00a0 125 g \u00a0Kokosfett\u00a0 250 g \u00a0Markenbutter\u00a0 250 g \u00a0Zucker\u00a0 180 g \u00a0Gehackte Mandeln\u00a0 1\/2 \u00a0Fl\u00e4schchen Bittermandel\u00f6l\u00a0 1 Zitrone\u00a0 1 Pack. Vanillezucker\u00a0 250 g \u00a0Sultaninen\u00a0 100 g Gew\u00fcrfeltes\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=665"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/665\/revisions"}],"predecessor-version":[{"id":666,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/665\/revisions\/666"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}