{"id":4113,"date":"2026-07-25T17:57:41","date_gmt":"2026-07-25T17:57:41","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatske-medvedje-sape\/"},"modified":"2026-07-25T17:57:41","modified_gmt":"2026-07-25T17:57:41","slug":"hrvatske-medvedje-sape","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatske-medvedje-sape\/","title":{"rendered":"Hrvatske medve\u0111e \u0161ape"},"content":{"rendered":"\n<style>\n#recipe-sr-croatian-bears-paw-walnut-cookies{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  color:var(--gj-ink);\n  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#recipe-sr-croatian-bears-paw-walnut-cookies .gj-rail-sum,\n  #recipe-sr-croatian-bears-paw-walnut-cookies .gj-close p{color:#222}\n  #recipe-sr-croatian-bears-paw-walnut-cookies .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-croatian-bears-paw-walnut-cookies .gj-rail-track::before{background:#999}\n  #recipe-sr-croatian-bears-paw-walnut-cookies .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-croatian-bears-paw-walnut-cookies .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  \n  #recipe-sr-croatian-bears-paw-walnut-cookies .gj-ing-group,\n  #recipe-sr-croatian-bears-paw-walnut-cookies .gj-steps>li,\n  #recipe-sr-croatian-bears-paw-walnut-cookies .gj-rail,\n  #recipe-sr-croatian-bears-paw-walnut-cookies .gj-close,\n  #recipe-sr-croatian-bears-paw-walnut-cookies .gj-nutri-row,\n  #recipe-sr-croatian-bears-paw-walnut-cookies .gj-fact{break-inside:avoid}\n  #recipe-sr-croatian-bears-paw-walnut-cookies .gj-sec h2,\n  #recipe-sr-croatian-bears-paw-walnut-cookies .gj-stage{break-after:avoid}\n  \n  #recipe-sr-croatian-bears-paw-walnut-cookies .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n<\/style>\n<article id=\"recipe-sr-croatian-bears-paw-walnut-cookies\" lang=\"sr\">\n  <p class=\"gj-eyebrow\">Hrvatska kuhinja <i>\u00b7<\/i> Keksi i sitni kola\u010di <i>\u00b7<\/i> Recept<\/p>\n  <h2 class=\"gj-h1\"><b>Hrvatske medve\u0111e \u0161ape<\/b> sa orasima <span class=\"gj-serif\">i \u0161e\u0107erom u prahu<\/span><\/h2>\n  <p class=\"gj-sub\">Prhki kola\u010di od oraha, putera i svinjske masti dobijaju prepoznatljive brazde u metalnim kalupima. Kratko hla\u0111enje testa \u010duva reljef i daje ne\u017enu, mrvi\u010dastu sredinu.<\/p>\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Keksi i sitni kola\u010di<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Hrvatska<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Postupak:<\/i> <b>Pe\u010denje u kalupima<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Prinos<\/span><span class=\"gj-fact-v\">24 kola\u010da \/ 12 porcija<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">30 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">15 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M8 3h8\"\/><path d=\"M9 3v3l-3 5a6 6 0 0 0 12 0l-3-5V3\"\/><path d=\"M8 15h8\"\/><\/svg><\/span><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">1 sat 15 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 325 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Bears-Paw-Walnut-Cookies-3.webp\" alt=\"Hrvatske medve\u0111e \u0161ape sa orasima, posute \u0161e\u0107erom, na tanjiru uz kalup i kafu\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n  <p class=\"gj-cap\">\u0160iroki kadar pokazuje \u0161est rebrastih kola\u010da i jedan prelomljen komad \u010dija je sredina sitno zrnasta od oraha.<\/p>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Kontekst, ukus i tehnika<\/h2><\/div>\n  <div class=\"gj-intro\"><p>U kontinentalnim hrvatskim ku\u0107ama naziv \u0161ape ili medvje\u0111e \u0161ape ozna\u010dava sitan kola\u010d \u010diji oblik odre\u0111uje kalup. Rebrasta metalna udubljenja, nalik \u0161koljci ili \u0161api, pune se kompaktnim testom od bra\u0161na, masti i mlevenih oraha. Kola\u010di se peku bez fila i bez ukrasa koji bi sakrio reljef, pa se tek ohla\u0111eni zasipaju tankim slojem \u0161e\u0107era u prahu. U srpskom tekstu prirodno stoji ekavski oblik medve\u0111e \u0161ape, dok se hrvatski naziv medvje\u0111e \u0161ape zadr\u017eava kao lokalno ime koje se \u010desto vidi u porodi\u010dnim sveskama recepata.<\/p><p class=\"gj-pull\">Kalup ne slu\u017ei samo ukrasu: njegova dubina odre\u0111uje odnos hrskave ivice i meke, ora\u0161aste sredine.<\/p><p>Ovakvi kalupski kola\u010di vezuju se za prazni\u010dne tacne, svadbe, kr\u0161tenja i dane kada se vi\u0161e vrsta suvih kola\u010da priprema unapred. Njihova prakti\u010dna prednost nije samo trajnost. Testo ne tra\u017ei razvijanje, se\u010denje ni pojedina\u010dno ukra\u0161avanje, ali tra\u017ei dobro pripremljen kalup i ta\u010dno punjenje. Ako se udubljenja napune do vrha, testo se ra\u0161iri preko ivica i izgubi \u010dist oblik. Kada ostane nekoliko milimetara prostora, kola\u010d naraste taman toliko da zadr\u017ei brazde i ravnu donju stranu.<\/p><p>Ova verzija spaja svinjsku mast i puter. Mast daje prhku, kratku strukturu koja se lako lomi, dok puter donosi mle\u010dnu aromu i ne\u0161to \u010dvr\u0161\u0107e testo za va\u0111enje iz kalupa. Orasi se melju sitno, ali ne do paste; vidljive \u010destice treba da ostanu u mrvici. Limunova korica i vanila ostaju u pozadini i samo rastere\u0107uju puno\u0107u oraha. Testo se hladi pola sata, \u0161to usporava topljenje masno\u0107e u prvim minutima pe\u010denja i poma\u017ee da rebrasti otisak ostane jasan.<\/p><p>Najva\u017eniji trenutak nije tamnjenje, ve\u0107 procena ivica. Medve\u0111e \u0161ape treba da iza\u0111u iz rerne svetlo zlatne, sa ne\u0161to tamnijim vrhovima rebara. Duboko sme\u0111a boja zna\u010di da su se orasi prepekli i da \u0107e kola\u010d posle hla\u0111enja biti tvrd. Vru\u0107i komadi su krhki i lako pucaju, pa u kalupu miruju pet minuta. Zatim se pa\u017eljivo istresaju i potpuno hlade na re\u0161etki. \u0160e\u0107er u prahu ide tek na hladnu povr\u0161inu; na toplom kola\u010du se topi, vla\u017ei koru i pretvara se u lepljive mrlje.<\/p><p>Recept daje dvadeset \u010detiri kola\u010da srednje veli\u010dine. Jedna porcija su dva komada, \u0161to odgovara na\u010dinu na koji se ovakvi kola\u010di slu\u017ee uz kafu ili \u010daj, u dru\u0161tvu drugih sitnih kola\u010da. Dobro zatvorene \u0161ape ostaju prhke vi\u0161e dana, a ukus oraha se smiri i zaokru\u017ei tokom prve no\u0107i. Upravo zato se retko peku u poslednjem trenutku. Njihova vrednost je u pouzdanoj teksturi, \u010distom kalupskom obliku i jednostavnom ukusu koji ne tra\u017ei krem, preliv ni dodatnu dekoraciju.<\/p><p>U test kuhinji pokazalo se da vrsta kalupa menja vi\u0161e od samog izgleda. Stari tanki limeni kalupi zagrevaju se brzo i daju izra\u017eenije ivice, dok te\u017ei kalupi tra\u017ee minut ili dva du\u017ee. Zbog toga se prvi kola\u010d iz probne ture ne posipa odmah, ve\u0107 se prelomi i proveri: sredina treba da bude suva, ali ne tvrda, a donja strana ravna i svetlo sme\u0111a. Ako se testo lepi pri va\u0111enju, problem obi\u010dno nije nedovoljno pe\u010denje nego predebeo sloj masti u udubljenju ili poku\u0161aj da se kola\u010d izvadi istog trenutka. Pet minuta odmora omogu\u0107ava da se masno\u0107a stegne, a para iza\u0111e. Posle toga lagan pritisak na pole\u0111inu kalupa osloba\u0111a \u0161apu bez lomljenja rebara. Kalupi se peru ru\u010dno i potpuno su\u0161e pre odlaganja, jer i tanak trag vode kasnije stvara r\u0111u i lepljenje testa. Povr\u0161ina ostaje mat, bez glazure.<\/p><\/div>\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Tok pripreme \u2014 \u010detiri kontrolne ta\u010dke<\/p>\n    <div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Masno\u0107e, \u0161e\u0107er i jaje povezuju se pre dodavanja suvih sastojaka.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:15<\/b><span>Testo se hladi trideset minuta da bi zadr\u017ealo reljef kalupa.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:45<\/b><span>Kalupi se pune do tri \u010detvrtine i ulaze u rernu na 175 \u00b0C.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:05<\/b><span>Kola\u010di se vade iz kalupa, hlade i zavr\u0161avaju \u0161e\u0107erom u prahu.<\/span><\/div><\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Mleveni orasi, bra\u0161no, \u0161e\u0107er, svinjska mast, puter i jaje povezuju se u \u010dvrsto prhko testo, aromatizovano vanilom i limunovom koricom. Posle trideset minuta hla\u0111enja testo se utiskuje u tanko podmazane rebraste kalupe, bez punjenja do samog vrha. Kola\u010di se peku na 175 \u00b0C oko petnaest minuta, samo do svetlozlatnih ivica. Pet minuta miruju u kalupima, zatim se istresaju na re\u0161etku i potpuno hlade. \u0160e\u0107er u prahu nanosi se neposredno pre slaganja. Dobijaju se dvadeset \u010detiri prhka kola\u010da sa jasnim brazdama i sitno zrnastom sredinom od oraha. Hla\u0111enjem se mast ste\u017ee, pa kola\u010di zadr\u017eavaju oblik i lako se vade iz kalupa.<\/p>\n  <\/div>\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Za testo<\/h3><ul><li><b>P\u0161eni\u010dno bra\u0161no, 250 g<\/b> \u2014 <em>prosejano<\/em><\/li><li><b>Mleveni orasi, 150 g<\/b> \u2014 <em>sitno mleveni, ali ne pretvoreni u pastu<\/em><\/li><li><b>Svinjska mast, 100 g<\/b> \u2014 <em>ohla\u0111ena, bez jakog mirisa<\/em><\/li><li><b>Puter, 60 g<\/b> \u2014 <em>omek\u0161an<\/em><\/li><li><b>Kristal \u0161e\u0107er, 100 g<\/b> \u2014 <em>za umerenu slatko\u0107u<\/em><\/li><li><b>Jaje, 1 komad<\/b> \u2014 <em>veli\u010dina M<\/em><\/li><li><b>Vanilin \u0161e\u0107er, 8 g<\/b> \u2014 <em>jedna kesica<\/em><\/li><li><b>Pra\u0161ak za pecivo, 5 g<\/b> \u2014 <em>ravna ka\u0161i\u010dica<\/em><\/li><li><b>So, 2 g<\/b> \u2014 <em>prstohvat<\/em><\/li><li><b>Limunova kora, 1 ka\u0161i\u010dica<\/b> \u2014 <em>samo \u017euti deo<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za kalupe i zavr\u0161etak<\/h3><ul><li><b>Svinjska mast, 10 g<\/b> \u2014 <em>za vrlo tanak premaz<\/em><\/li><li><b>\u0160e\u0107er u prahu, 30 g<\/b> \u2014 <em>za hladne kola\u010de<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Klju\u010dni alergeni: gluten, jaja, orasi i mleko. Prakti\u010dne zamene opisane su u odeljku o varijacijama.<\/div><\/div><\/div>\n  <\/div>\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Me\u0161enje i hla\u0111enje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pove\u017eite masno\u0107e i \u0161e\u0107er<\/p><p class=\"gj-step-x\">U \u010diniji umutite svinjsku mast, puter, kristal \u0161e\u0107er i vanilin \u0161e\u0107er 2\u20133 minuta, dok smesa ne postane glatka. Dodajte jaje i limunovu koru pa me\u0161ajte jo\u0161 minut.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte orahe i bra\u0161no<\/p><p class=\"gj-step-x\">Pome\u0161ajte bra\u0161no, pra\u0161ak za pecivo, so i mlevene orahe. Suvu me\u0161avinu dodajte masnoj smesi u dva navrata i kratko umesite samo dok se ne dobije jednoli\u010dno testo.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ohladite testo<\/p><p class=\"gj-step-x\">Oblikujte pljosnat disk, pokrijte ga i hladite 30 minuta. Testo treba da bude \u010dvrsto pod prstima, ali dovoljno podatno za utiskivanje.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Oblikovanje i pe\u010denje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pripremite kalupe<\/p><p class=\"gj-step-x\">Zagrejte rernu na 175 \u00b0C. Svako udubljenje prema\u017eite jedva vidljivim slojem svinjske masti, naro\u010dito du\u017e rebara i u naju\u017eem delu.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napunite udubljenja<\/p><p class=\"gj-step-x\">Odvajajte komade testa od oko 25 g i utisnite ih u kalupe do tri \u010detvrtine dubine. Poravnajte donju stranu, bez nabijanja koje bi zbijalo mrvicu.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ispecite \u0161ape<\/p><p class=\"gj-step-x\">Pecite 13\u201315 minuta, dok ivice ne postanu svetlozlatne, a vrhovi rebara za nijansu tamniji. Sredina ne treba duboko da porumeni.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Izvadite i zavr\u0161ite<\/p><p class=\"gj-step-x\">Ostavite kola\u010de u kalupima 5 minuta, zatim ih pa\u017eljivo istresite na re\u0161etku. Potpuno ohla\u0111ene \u0161ape pospite \u0161e\u0107erom u prahu.<\/p><\/div><\/li><\/ol>\n  <\/div>\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne izmene<\/h2><\/div>\n    <h3>Serviranje<\/h3><p>Medve\u0111e \u0161ape se slu\u017ee uz kafu, crni \u010daj ili mleko, naj\u010de\u0161\u0107e kao deo tacne sa nekoliko vrsta sitnih kola\u010da. Dva komada \u010dine razumnu porciju. Na tanjir se sla\u017eu u jednom sloju ili blago preklopljene, da rebrasti oblik ostane vidljiv. Dodatni preliv nije potreban, po\u0161to bi omek\u0161ao prhku povr\u0161inu i prekrio ukus oraha.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Potpuno hladni kola\u010di \u010duvaju se u limenoj ili dobro zatvorenoj kutiji na suvom i hladnom mestu do 10 dana. Izme\u0111u slojeva stavlja se papir za pe\u010denje. Pe\u010dene \u0161ape mogu da se zamrznu do 2 meseca bez \u0161e\u0107era u prahu; odmrzavaju se u zatvorenoj kutiji na sobnoj temperaturi i posipaju tek kada nestane kondenzacija.<\/p><h3>Varijacije i zamene<\/h3><p>\u010cetiri pouzdane izmene daju razli\u010dit, ali tehni\u010dki stabilan kola\u010d: polovina oraha mo\u017ee se zameniti le\u0161nicima; sva mast mo\u017ee biti svinjska za izrazitiju prhkost; sva mast mo\u017ee biti puter, uz dodatnih 15 minuta hla\u0111enja; limunova kora mo\u017ee se zameniti narand\u017einom. Kakao se dodaje samo uz oduzimanje iste mase bra\u0161na, najvi\u0161e 15 g, da testo ne postane suvo.<\/p><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>Kalupi se podmazuju veoma tanko, po\u0161to vi\u0161ak masti zamuti brazde. Orasi se melju hladni i kratko, da ne puste ulje. Prvi pleh slu\u017ei kao proba: ako se kola\u010di \u0161ire preko ivice, slede\u0107a udubljenja pune se manjom koli\u010dinom testa.<\/p><h3>Oprema<\/h3><p>Potrebni su rebrasti metalni kalupi za \u0161ape, digitalna vaga, \u010dinija, mikser ili \u010dvrsta varja\u010da i re\u0161etka za hla\u0111enje. Metalni kalup najvi\u0161e uti\u010de na rezultat: tanki zid brzo prenosi toplotu i stvara hrskavu ivicu, dok silikonski kalupi daju mek\u0161u, manje izra\u017eenu povr\u0161inu.<\/p>\n  <\/div>\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 325 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 29 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 5 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 22 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 1 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 70 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Veli\u010dina porcije:<\/b> 2 kola\u010da. <b>Klju\u010dni alergeni:<\/b> gluten, jaja, orasi i mleko. Vrednosti su okvirne i ra\u010dunaju dve \u0161ape po porciji; stvarni rezultat zavisi od veli\u010dine kalupa i koli\u010dine \u0161e\u0107era koja ostane na kola\u010dima.<\/p>\n  <\/div>\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Jasan reljef, tanka hrskava ivica i miris oraha govore vi\u0161e od bilo kog ukrasa.<\/p>\n    <p>Medve\u0111e \u0161ape uspevaju kada je testo hladno, kalup jedva podmazan, a pe\u010denje zaustavljeno pre jakog tamnjenja. Posle jedne no\u0107i u kutiji postaju skladnije i dovoljno \u010dvrste za slaganje, ali i dalje pucaju na sitne, ne\u017ene mrvice.<\/p>\n  <\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-croatian-bears-paw-walnut-cookies\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Hrvatske medve\u0111e \u0161ape sa orasima i \u0161e\u0107erom u prahu\",\n  \"description\": \"Prhki kola\u010di od oraha, putera i svinjske masti dobijaju prepoznatljive brazde u metalnim kalupima. 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