{"id":29760,"date":"2018-04-03T14:40:48","date_gmt":"2018-04-03T12:40:48","guid":{"rendered":"http:\/\/vetrinatoscana.netseven.work\/ricette\/cantuccini-biscuits-with-taggiasca-olives-onion-and-oregano\/"},"modified":"2018-04-03T14:40:48","modified_gmt":"2018-04-03T12:40:48","slug":"cantuccini-biscuits-with-taggiasca-olives-onion-and-oregano","status":"publish","type":"recipe","link":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/cantuccini-biscuits-with-taggiasca-olives-onion-and-oregano\/","title":{"rendered":"Cantuccini biscuits with taggiasca olives, onion and oregano"},"content":{"rendered":"<p><strong>Ingredients<\/strong>:<br \/>\n120 g soft white flour<br \/>\n60 g wheat starch<br \/>\n1 whole egg<br \/>\n40 g butter<br \/>\n40 g taggiasca olives, pitted and in oil<br \/>\n1\/2 red onion<br \/>\nextra virgin olive oil, salt, dried oregano<br \/>\n7 g instant yeast for pizza dough<\/p>\n<p><strong>Method<\/strong>:<br \/>\nI browned the onion briefly in extra virgin olive oil and left it to cool. I drained the olives well and chopped them roughly. I mixed all the ingredients together, adding a little salt. I kneaded the dough, made it into a ball and placed it in the fridge to rest for half an hour. Then I rolled out the pasta into traditional finger shapes and cooked them at 180 \u00b0C for 15 mins. I removed them, cut them and then put them back into the oven to brown for 10-15 mins, being careful to let them dry well without burning. Make any adjustments based on your own oven.<\/p>\n","protected":false},"author":1,"featured_media":0,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false},"tags":[],"recipe_category":[141,140],"class_list":["post-29760","recipe","type-recipe","status-publish","hentry","recipe_category-cookies","recipe_category-dessert"],"acf":{"vt_image":null,"vt_fonte":null,"subtitle":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cantuccini biscuits with taggiasca olives, onion and oregano - Vetrina Toscana<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cantuccini biscuits with taggiasca olives, onion and oregano - Vetrina Toscana\" \/>\n<meta property=\"og:description\" content=\"Ingredients: 120 g soft white flour 60 g wheat starch 1 whole egg 40 g butter 40 g taggiasca olives, pitted and in oil 1\/2 red onion extra virgin olive oil, salt, dried oregano 7 g instant yeast for pizza dough Method: I browned the onion briefly in extra virgin olive oil and left it...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/cantuccini-biscuits-with-taggiasca-olives-onion-and-oregano\/\" \/>\n<meta property=\"og:site_name\" content=\"Vetrina Toscana\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/cantuccini-biscuits-with-taggiasca-olives-onion-and-oregano\\\/\",\"url\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/cantuccini-biscuits-with-taggiasca-olives-onion-and-oregano\\\/\",\"name\":\"Cantuccini biscuits with taggiasca olives, onion and oregano - 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