{"id":692,"date":"2011-08-19T17:21:36","date_gmt":"2011-08-19T17:21:36","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=692"},"modified":"2011-08-19T17:21:36","modified_gmt":"2011-08-19T17:21:36","slug":"zuccotto-from-tom-parachini","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=692","title":{"rendered":"ZUCCOTTO FROM TOM PARACHINI"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>2 oz. shelled unskinned almonds<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 oz. shelled whole filberts (hazelnuts)<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1\u00a0 10-12 oz pound cake<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 t. cognac<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. maraschino liqueur<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. cointrau<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>5 oz. semi sweet chocolate bits<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 cups whipping cream<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00be cup powdered sugar<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Preheat oven to 400 degrees.\u00a0 Drop almonds in boiling water and skin.\u00a0 Place on baking sheet and put in oven 2 minutes to dry.\u00a0 Remove and chop.\u00a0 Put filberts in oven for 5 minutes.\u00a0 Chop roughly.\u00a0Reset oven to 250 degrees.\u00a0 Get a 1 \u00bd qt. bowl and line it with damp cheesecloth.\u00a0Cut pound cake into 3\/8 inch slices.<br \/>\nCut each slice on the diagonal.<br \/>\nMoisten each section with sprinkles of cordials and place inside bowl<br \/>\nwith narrowest end at the bottom.\u00a0 Have crust side meet non crust.\u00a0 Whip cream<br \/>\nwith sugar.\u00a0 Mix in almonds, filberts, and 3 oz of chocolate chopped.\u00a0 Divide in<br \/>\nhalf.\u00a0 Spoon half into bowl.\u00a0 Melt 2 oz. chocolate.\u00a0 Fold into remaining cream.\u00a0 Spoon into bowl.\u00a0 Seal top of bowl with remaining cake.\u00a0 Cover with plastic crap and chill for one or two days.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 oz. shelled unskinned almonds 2 oz. shelled whole filberts (hazelnuts) 1\u00a0 10-12 oz pound cake 3 t. cognac 2 T. maraschino liqueur 2 T. cointrau 5 oz. semi sweet chocolate bits 2 cups whipping cream \u00be cup powdered sugar &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=692\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[190,18,59],"class_list":["post-692","post","type-post","status-publish","format-standard","hentry","category-dessert","tag-almonds","tag-cake","tag-chocolate"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/692","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=692"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/692\/revisions"}],"predecessor-version":[{"id":693,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/692\/revisions\/693"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=692"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=692"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=692"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}