Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "242c6d4b011a400288577e032eb34a4d",
    "updated": "2025-04-22T06:58:50.947Z",
    "title": "Almond Biscotti",
    "subtitle": "Yields 40 biscotti | Per serving (2 biscotti): 154 calories; Per biscotto: 77 calories",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "all-purpose flour, 325 g, 1,083 calories",
          "baking powder",
          "granulated sugar, 250 g, 937 calories",
          "salt",
          "extra-large eggs, 240 calories",
          "vanilla extract, 4 g, 12 calories",
          "sliced or coarsely chopped almonds, 140 g"
        ]
      }
    ],
    "instructions": [
      "1. Set your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.  In a mixing bowl, combine the flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and vanilla. Gradually incorporate the wet ingredients into the dry ingredients, mixing until a dough begins to form. Add the almonds approximately halfway through the mixing process. If the dough appears too dry, add 1-3 tablespoons of water.",
      "2. Lightly flour your hands, as the dough will be sticky. Divide the dough into two equal portions. On a lightly floured work surface, shape each portion into a log approximately 16 inches (40 centimeters) long and 2 inches (5 centimeters) wide. Place the logs onto the prepared baking sheet, ensuring they are about 4 inches (10 centimeters) apart to allow for spreading. Bake for 25-30 minutes, or until the logs are firm to the touch. Remove from the oven and allow to cool for about 20 minutes.",
      "3. Lower the oven temperature to 300°F (150°C). Using a serrated knife, slice the cooled logs into ½-inch (1¼ cm) thick pieces, aiming for 20 slices per log. Arrange the slices cut-side down on the baking sheet. Bake for 10 minutes, then flip the slices and bake for an additional 10 minutes, or until golden brown.  Transfer the biscotti to a wire rack to cool completely. Store in an airtight container for up to a month."
    ],
    "notes_ingredients": null,
    "notes_instructions": "If a dough doesn't come together easily, add water, 1-3 tablespoons at a time."
  }
]