/https%3A%2F%2Fprofilepics.canalblog.com%2Fprofilepics%2F5%2F3%2F533851.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F48%2F97%2F1051383%2F131465497_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F14%2F29%2F1051383%2F127426321_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F37%2F40%2F1051383%2F124307899_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F87%2F33%2F1051383%2F124306949_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F31%2F03%2F1051383%2F121705532_o.jpg)
Amaretti au glands de chêne torréfiés
/https%3A%2F%2Fstorage.canalblog.com%2F55%2F08%2F1051383%2F90561238_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F04%2F04%2F1051383%2F90561337_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F28%2F18%2F1051383%2F90561395_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F37%2F67%2F1051383%2F90566013_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F42%2F21%2F1051383%2F90754638_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F87%2F14%2F1051383%2F90917825_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F82%2F19%2F1051383%2F91170357_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F74%2F75%2F1051383%2F91170363_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F99%2F88%2F1051383%2F92176187_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F71%2F66%2F1051383%2F94123098_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F37%2F39%2F1051383%2F94506148_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F97%2F87%2F1051383%2F98967189_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F90%2F08%2F1051383%2F99135913_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F52%2F28%2F1051383%2F99299048_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F15%2F66%2F1051383%2F100424187_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F55%2F18%2F1051383%2F100890173_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F01%2F76%2F1051383%2F100890256_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F43%2F29%2F1051383%2F101321581_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F97%2F74%2F1051383%2F102384344_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F82%2F32%2F1051383%2F106371127_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F33%2F72%2F1051383%2F106597965_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F01%2F42%2F1051383%2F107386737_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F73%2F45%2F1051383%2F107386762_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F95%2F38%2F1051383%2F107386796_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F99%2F77%2F1051383%2F108272608_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F37%2F67%2F1051383%2F109140754_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F99%2F86%2F1051383%2F109570769_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F52%2F83%2F1051383%2F109570778_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F95%2F67%2F1051383%2F109570791_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F14%2F58%2F1051383%2F110202689_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F41%2F95%2F1051383%2F113204118_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F74%2F94%2F1051383%2F117700287_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F56%2F74%2F1051383%2F117700275_o.jpg)
4 blancs d'œufs. 250g de poudre d'amandes. 120g de sucre glace. 50g de sucre glace pour le glaçage. 10g de café de glands de chêne. 25g de fécule de maïs. Mélanger tout les ingrédients et mettre au frais 1/2h. Former des moules et les rouler dans le sucre glace. Disposer sur une plaque avec du papier sulfurisé. Enfourner 13mn à 170°.
Date de cette photo: 21 septembre 2014
