{"id":27888,"date":"2026-08-15T10:08:02","date_gmt":"2026-08-15T08:08:02","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=27888"},"modified":"2026-08-15T10:08:04","modified_gmt":"2026-08-15T08:08:04","slug":"te-buta-dhe-aromatike-recete-per-biskota-italiane-me-limon-krokante-qe-shkrihen-ne-goje","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/08\/15\/te-buta-dhe-aromatike-recete-per-biskota-italiane-me-limon-krokante-qe-shkrihen-ne-goje\/","title":{"rendered":"T\u00eb buta dhe aromatike: Recet\u00eb p\u00ebr biskota italiane me limon krokante q\u00eb shkrihen n\u00eb goj\u00eb"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Edhe pse jan\u00eb delikate, anginetti-t jan\u00eb plot shije &#8211; ato jan\u00eb t\u00eb aromatizuara me l\u00ebkur\u00eb limoni t\u00eb fresk\u00ebt dhe nj\u00eb arom\u00eb t\u00eb leht\u00eb anasoni\u2026<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">K\u00ebto biskota italiane me limon t\u00eb lyer, n\u00eb form\u00eb nyjesh, e kan\u00eb origjin\u00ebn nga\u00a0<br><strong>jugu i Italis\u00eb<\/strong>\u00a0dhe jan\u00eb ve\u00e7an\u00ebrisht t\u00eb njohura nga Kampania n\u00eb Kalabri. Ato njihen si\u00a0<br><strong>anginetti<\/strong>\u00a0, por quhen edhe uncinetti, sipas fjal\u00ebs italiane\u00a0<br><strong>uncinetto<\/strong>\u00a0, q\u00eb do t\u00eb thot\u00eb grep me grep. Emri shoq\u00ebrohet me form\u00ebn e tyre karakteristike t\u00eb nyj\u00ebs ose t\u00eb grepit t\u00eb p\u00ebrdredhur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nyjet e \u00ebmbla dallohen nga&nbsp;<strong>lustra e tyre e leht\u00eb e limonit<\/strong>&nbsp;dhe mund t\u00eb zbukurohen edhe me th\u00ebrrime shum\u00ebngjyr\u00ebshe. Edhe pse delikate,&nbsp;<strong>anginetti-t<\/strong>&nbsp;jan\u00eb plot shije &#8211; ato jan\u00eb t\u00eb aromatizuara me l\u00ebkur\u00eb t\u00eb fresk\u00ebt limoni dhe nj\u00eb arom\u00eb t\u00eb leht\u00eb anasoni. Recetat tradicionale p\u00ebrdornin dhjam\u00eb t\u00eb derrit, i cili p\u00ebrfundimisht u z\u00ebvend\u00ebsua nga gjalpi. Mund t&#8217;i servirni me \u00e7aj, kafe, por edhe me \u00e7aj t\u00eb ftoht\u00eb pjeshke me nenexhik dhe mjalt\u00eb ose limonat\u00eb. Jan\u00eb gjithashtu t\u00eb shijshme t\u00eb zhytura n\u00eb nj\u00eb got\u00eb limoncello.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Anginetti &#8211; p\u00ebrb\u00ebr\u00ebsit:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 g gjalp\u00eb i zbutur<\/li>\n\n\n\n<li>150 g sheqer t\u00eb grimcuar<\/li>\n\n\n\n<li>3 vez\u00eb t\u00eb m\u00ebdha<\/li>\n\n\n\n<li>2 lug\u00eb \u00e7aji ekstrakt limoni<\/li>\n\n\n\n<li>360 g miell t\u00eb zakonsh\u00ebm, plus pak m\u00eb shum\u00eb p\u00ebr form\u00ebsim<\/li>\n\n\n\n<li>1 lug\u00eb gjelle pluhur pjekjeje<\/li>\n\n\n\n<li>2 lug\u00eb \u00e7aji l\u00ebkur\u00eb limoni t\u00eb grir\u00eb im\u00ebt (rreth 1 limoni)<\/li>\n\n\n\n<li>\u00bc lug\u00eb \u00e7aji krip\u00eb<\/li>\n\n\n\n<li>60 ml qum\u00ebsht i plot\u00eb<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">P\u00ebr glazur\u00ebn<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>180 g sheqer pluhur<\/li>\n\n\n\n<li>2 lug\u00eb \u00e7aji l\u00ebkur\u00eb limoni t\u00eb grir\u00eb im\u00ebt (rreth 1 limoni)<\/li>\n\n\n\n<li>nj\u00eb maj\u00eb kripe<\/li>\n\n\n\n<li>deri n\u00eb 45 ml l\u00ebng limoni t\u00eb shtrydhur  (rreth 3 lug\u00eb gjelle)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Anginetti &#8211; p\u00ebrgatitja:<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>P\u00ebrgatitni p\u00ebrb\u00ebr\u00ebsit. Nxirrni gjalpin nga frigoriferi rreth nj\u00eb or\u00eb para gatimit q\u00eb t\u00eb zbutet n\u00eb temperatur\u00eb ambienti. Grini im\u00ebt l\u00ebkur\u00ebn e dy limon\u00ebve &#8211; lini m\u00ebnjan\u00eb 2 lug\u00eb \u00e7aji p\u00ebr brumin dhe 2 lug\u00eb \u00e7aji p\u00ebr glazur\u00ebn.<\/li>\n\n\n\n<li>Rrihni gjalpin dhe sheqerin n\u00eb nj\u00eb mas\u00eb kremoze. N\u00eb tasin e nj\u00eb mikseri, rrihni gjalpin e zbutur dhe sheqerin e grimcuar derisa t\u00eb b\u00ebhet nj\u00eb mas\u00eb e leht\u00eb dhe kremoze. N\u00ebse \u00ebsht\u00eb e nevojshme, f\u00ebrkoni p\u00ebrzierjen n\u00eb an\u00ebt dhe n\u00eb fund t\u00eb tasit me nj\u00eb shpatull. Shtoni vez\u00ebt dhe ekstraktin e limonit dhe rrihni shkurt.<\/li>\n\n\n\n<li>P\u00ebrzieni p\u00ebrb\u00ebr\u00ebsit e that\u00eb. N\u00eb nj\u00eb tas t\u00eb ve\u00e7ant\u00eb, kombinoni miellin, pluhurin pjek\u00ebs, 2 lug\u00eb \u00e7aji l\u00ebkur\u00eb limoni dhe \u00bc lug\u00eb \u00e7aji krip\u00eb.<\/li>\n\n\n\n<li>P\u00ebrgatitni brumin. Shtoni nj\u00eb pjes\u00eb t\u00eb p\u00ebrzierjes s\u00eb miellit n\u00eb p\u00ebrzierjen e gjalpit dhe vez\u00ebve dhe p\u00ebrzieni mir\u00eb. Hidhni 60 ml qum\u00ebsht dhe p\u00ebrzieni p\u00ebrs\u00ebri. Shtoni gradualisht pjes\u00ebn tjet\u00ebr t\u00eb miellit, duke e p\u00ebrzier pas \u00e7do shtimi. Brumi q\u00eb rezulton do t\u00eb jet\u00eb mjaft ngjit\u00ebs.<\/li>\n\n\n\n<li>Ftoheni brumin. Form\u00ebsojeni n\u00eb nj\u00eb top, mb\u00ebshtilleni me qese plastike dhe vendoseni n\u00eb frigorifer p\u00ebr 30 minuta.<\/li>\n\n\n\n<li>P\u00ebrgatitni furr\u00ebn. Ngroheni furr\u00ebn n\u00eb 175 \u00b0C. Shtroni let\u00ebr pjekjeje n\u00eb dy tepsi t\u00eb m\u00ebdha. N\u00ebse keni kat\u00ebr tepsi, mund t\u2019i p\u00ebrgatisni t\u00eb gjitha menj\u00ebher\u00eb.<\/li>\n\n\n\n<li>Ndani brumin. Ndani brumin e ftohur n\u00eb kat\u00ebr pjes\u00eb t\u00eb barabarta. L\u00ebreni m\u00ebnjan\u00eb nj\u00ebr\u00ebn p\u00ebr t\u2019i dh\u00ebn\u00eb form\u00eb, dhe mb\u00ebshtillini tre t\u00eb tjerat dhe mbajini n\u00eb frigorifer derisa t\u2019ju \u200b\u200bnevojiten.<\/li>\n\n\n\n<li>B\u00ebni nyjet. Vendosni disa lug\u00eb gjelle miell n\u00eb nj\u00eb tas t\u00eb vog\u00ebl p\u00ebr t\u00eb lyer duart me t\u00eb. Merrni nj\u00eb cop\u00eb brumi dhe jepini form\u00eb nj\u00eb trungu me duart e sp\u00ebrkatura me miell. Pastaj, duke p\u00ebrdorur majat e gishtave n\u00eb nj\u00eb sip\u00ebrfaqe pune, mb\u00ebshtilleni at\u00eb n\u00eb nj\u00eb shirit rreth 15 cm t\u00eb gjat\u00eb, af\u00ebrsisht sa trash\u00ebsia e gishtit tuaj. Kryq\u00ebzoni skajet p\u00ebr t\u00eb krijuar nj\u00eb lak, pastaj futni nj\u00ebrin skaj posht\u00eb dhe p\u00ebrmes lakit p\u00ebr t\u00eb formuar nj\u00eb nyj\u00eb.<\/li>\n\n\n\n<li>Renditni biskotat. Renditni nyjet e formuara n\u00eb tepsin\u00eb e p\u00ebrgatitur p\u00ebr pjekje, duke l\u00ebn\u00eb rreth 5 cm hap\u00ebsir\u00eb \u200b\u200bmidis tyre. Vendosni rreth 12 biskota n\u00eb secil\u00ebn tepsi.<\/li>\n\n\n\n<li>Piqeni. Piqeni p\u00ebr 11 deri n\u00eb 14 minuta n\u00eb 175\u00b0C, derisa sip\u00ebrfaqja t\u00eb jet\u00eb e fort\u00eb dhe pjesa e poshtme t\u00eb jet\u00eb paksa e skuqur. N\u00eb var\u00ebsi t\u00eb furr\u00ebs suaj, rreth 12 minuta duhet t\u00eb jen\u00eb t\u00eb mjaftueshme. L\u00ebrini n\u00eb tepsi p\u00ebr disa minuta, pastaj transferojini n\u00eb nj\u00eb raft teli dhe l\u00ebrini t\u00eb ftohen plot\u00ebsisht. Jepini form\u00eb dhe piqeni brumin e mbetur n\u00eb t\u00eb nj\u00ebjt\u00ebn m\u00ebnyr\u00eb.<\/li>\n\n\n\n<li>P\u00ebrgatitni glazur\u00ebn. Sitni ose rrihni 180 g sheqer pluhur n\u00eb nj\u00eb tas p\u00ebr t\u00eb hequr \u00e7do kokrriz\u00eb. Shtoni 2 lug\u00eb \u00e7aji l\u00ebkur\u00eb limoni dhe nj\u00eb maj\u00eb kripe. S\u00eb pari shtoni 15 ml l\u00ebng limoni, pastaj edhe 15 ml t\u00eb tjera. N\u00ebse glazura \u00ebsht\u00eb shum\u00eb e trash\u00eb, shtoni gradualisht m\u00eb shum\u00eb l\u00ebng, deri n\u00eb nj\u00eb total prej 45 ml, derisa t\u00eb arrini konsistenc\u00ebn e d\u00ebshiruar. P\u00ebr nj\u00eb glazur\u00eb m\u00eb t\u00eb trash\u00eb dhe m\u00eb t\u00eb \u00ebmb\u00ebl, p\u00ebrdorni m\u00eb pak l\u00ebng, dhe p\u00ebr nj\u00eb glazur\u00eb m\u00eb t\u00eb holl\u00eb, p\u00ebrdorni t\u00eb gjitha 45 ml.<\/li>\n\n\n\n<li>Lyejini biskotat me glazur\u00eb. Kthejini biskotat e ftohta plot\u00ebsisht nj\u00eb nga nj\u00eb, me an\u00ebn e sip\u00ebrme posht\u00eb, dhe zhytini n\u00eb glazur\u00eb, duke i p\u00ebrzier but\u00ebsisht q\u00eb t\u00eb mbulohen n\u00eb m\u00ebnyr\u00eb t\u00eb barabart\u00eb. Shp\u00ebrndajeni glazur\u00ebn mbi sip\u00ebrfaqe me gishtin ose me nj\u00eb lug\u00eb t\u00eb vog\u00ebl, n\u00ebse \u00ebsht\u00eb e nevojshme.<\/li>\n\n\n\n<li>L\u00ebreni glazur\u00ebn t\u00eb thahet. Vendosni biskotat e glazuruara n\u00eb nj\u00eb raft teli, me let\u00ebr pjekjeje posht\u00eb p\u00ebr t\u00eb mbledhur glazur\u00ebn e tep\u00ebrt. L\u00ebrini p\u00ebr rreth 2 or\u00eb, ose derisa glazura t\u00eb thahet plot\u00ebsisht.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Edhe pse jan\u00eb delikate, anginetti-t jan\u00eb plot shije &#8211; ato jan\u00eb t\u00eb aromatizuara me l\u00ebkur\u00eb limoni t\u00eb fresk\u00ebt dhe nj\u00eb arom\u00eb t\u00eb leht\u00eb anasoni\u2026 K\u00ebto biskota italiane me limon t\u00eb lyer, n\u00eb form\u00eb nyjesh, e kan\u00eb origjin\u00ebn nga\u00a0jugu i Italis\u00eb\u00a0dhe jan\u00eb ve\u00e7an\u00ebrisht t\u00eb njohura nga Kampania n\u00eb Kalabri. Ato njihen si\u00a0anginetti\u00a0, por quhen edhe uncinetti, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":27889,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-27888","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>T\u00eb buta dhe aromatike: Recet\u00eb p\u00ebr biskota italiane me limon krokante q\u00eb shkrihen n\u00eb goj\u00eb - Kosova Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kosovatimes.info\/index.php\/2026\/08\/15\/te-buta-dhe-aromatike-recete-per-biskota-italiane-me-limon-krokante-qe-shkrihen-ne-goje\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"T\u00eb buta dhe aromatike: Recet\u00eb p\u00ebr biskota italiane me limon krokante q\u00eb shkrihen n\u00eb goj\u00eb - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"Edhe pse jan\u00eb delikate, anginetti-t jan\u00eb plot shije &#8211; ato jan\u00eb t\u00eb aromatizuara me l\u00ebkur\u00eb limoni t\u00eb fresk\u00ebt dhe nj\u00eb arom\u00eb t\u00eb leht\u00eb anasoni\u2026 K\u00ebto biskota italiane me limon t\u00eb lyer, n\u00eb form\u00eb nyjesh, e kan\u00eb origjin\u00ebn nga\u00a0jugu i Italis\u00eb\u00a0dhe jan\u00eb ve\u00e7an\u00ebrisht t\u00eb njohura nga Kampania n\u00eb Kalabri. 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