\n\tBouchées au pamplemousse doré<\/span>

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Préparez 1 cuillère à café de zeste de pamplemousse.Coupez le pamplemousse en deux, retirez la pulpe et pressez le jus dans un verre doseur.Ajoutez un peu d’eau si nécessaire pour arriver à 250 ml.<\/p><\/div><\/div>\n\t<\/div>\n\t

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Dans une casserole moyenne, mélangez le pamplemousse et les raisins blonds, puis faites bouillir pendant 3 minutes.Laissez refroidir.<\/p><\/div><\/div>\n\t<\/div>\n\t

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Tamisez ensemble la farine, la levure, le bicarbonate de soude, le sel, la cannelle et la muscade.Dans un grand bol, mélangez la margarine et le sucre, puis ajoutez les œufs un par un en battant bien.Ajoutez l’arôme de rhum, le zeste de pamplemousse, les noix de pécan, et le mélange refroidi de pamplemousse et de raisins secs.Ajoutez les ingrédients secs tamisés en deux fois.Formez des cuillères à soupe de pâte en boules et pressez-les sur des plaques à cookies ou déposez les cuillères à soupe de pâte sur des plaques à cookies.Faites cuire au four à 190 °C pendant 10 à 12 minutes.<\/p><\/div><\/div>\n\t<\/div>\n\t

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Pour environ 6 douzaines de biscuits<\/p><\/div><\/div>\n\t<\/div>\n<\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

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