{"id":677,"date":"2011-08-09T23:35:40","date_gmt":"2011-08-09T21:35:40","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=677"},"modified":"2013-01-23T23:42:23","modified_gmt":"2013-01-23T22:42:23","slug":"ladyfingers","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/pastry-experiments\/ladyfingers","title":{"rendered":"Ladyfingers"},"content":{"rendered":"<p>As soon as I saw a picture of these <strong>ladyfingers<\/strong> in the recipe, I decided I had to try to make them. They looked very similar to a delicious type of <strong>very soft biscuits<\/strong> which are very popular in Sardinia, where I&#8217;m from.<\/p>\n<p>I was wrong, they are much better! There are no words to describe how soft they are!<\/p>\n<p><em>Lesson learnt<\/em>: to create that nice <strong>crust on the top<\/strong>, the biscuits are <strong>dusted twice with powdered sugar<\/strong>.<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/ladyfingers.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-678\" alt=\"ladyfingers\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/ladyfingers.jpg\" width=\"720\" height=\"537\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/ladyfingers.jpg 720w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/ladyfingers-300x223.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/p>\n<p>These biscuits are traditionally used to cover the sides of a <strong>Charlotte<\/strong>, which I will try to make soon.<\/p>\n<p>I also think they are perfect for one of my favourite dessert: tiramis\u00f9!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As soon as I saw a picture of these ladyfingers in the recipe, I decided I had to try to make them. They looked very similar to a delicious type of very soft biscuits which are very popular in Sardinia, where I&#8217;m from. I was wrong, they are much better! There are no words to<\/p>\n","protected":false},"author":1,"featured_media":678,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[156],"tags":[133],"class_list":["post-677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry-experiments","tag-biscuits"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=677"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/677\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/678"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}