{"id":603,"date":"2022-11-18T11:11:45","date_gmt":"2022-11-18T11:11:45","guid":{"rendered":"https:\/\/www.fabricoproprio.net\/enciclopedia\/tartelette-de-amendoa\/"},"modified":"2022-11-18T11:12:48","modified_gmt":"2022-11-18T11:12:48","slug":"almond-tartlet","status":"publish","type":"encyclopedia","link":"https:\/\/www.fabricoproprio.net\/en\/encyclopedia\/almond-tartlet\/","title":{"rendered":"Almond Tartlet"},"content":{"rendered":"<p><em>S &amp; I:<\/em> Sweet dough, slivered almonds, often complemented with slivered peanuts. Jelly glazing. <em>H &amp; C:<\/em> Tartlet, a pastry style Popular in France both in terms of composition and size. Commonly found in automatic vending machines as it keeps well.<\/p>\n","protected":false},"featured_media":350,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tags":[],"class_list":["post-603","encyclopedia","type-encyclopedia","status-publish","has-post-thumbnail","hentry","dough_types-sweet-crust-dough"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/603","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia"}],"about":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/types\/encyclopedia"}],"version-history":[{"count":1,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/603\/revisions"}],"predecessor-version":[{"id":604,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/603\/revisions\/604"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media\/350"}],"wp:attachment":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media?parent=603"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/tags?post=603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}