{"id":5075,"date":"2018-01-09T10:32:37","date_gmt":"2018-01-09T17:32:37","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=5075"},"modified":"2018-01-09T10:32:37","modified_gmt":"2018-01-09T17:32:37","slug":"bartavelles-almond-sour-cherry-cookies","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/bartavelles-almond-sour-cherry-cookies.html","title":{"rendered":"Bartavelle&#8217;s Almond Sour Cherry Cookies"},"content":{"rendered":"<div class=\"modal_header\"><em>Helen made these for Christmas dinner &#8211; but did not use the sour cherries.\u00a0 Still delicious and they are gluten-free.<\/em><\/div>\n<div class=\"modal_header\"><\/div>\n<div class=\"modal_header\"><strong>Ingredients:<\/strong><\/div>\n<ul>\n<li class=\"modal_header\">About 30 dried sour cherries<\/li>\n<li class=\"modal_header\">1 pound blanched almonds<\/li>\n<li class=\"modal_header\">2 c sugar<\/li>\n<li class=\"modal_header\">3 egg whites<\/li>\n<li class=\"modal_header\">\u00bd teaspoon almond extract<\/li>\n<li class=\"modal_header\">Pinch sea salt<\/li>\n<\/ul>\n<div class=\"modal_header\"><\/div>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li class=\"modal_header\">Soak the cherries in hot water to soften.<\/li>\n<li class=\"modal_header\">Drain and squeeze out the excess water.<\/li>\n<li class=\"modal_header\">Using a food processor, grind together the almonds and sugar to a fine, flour-like consistency.<\/li>\n<li class=\"modal_header\">Add the egg whites, almond extract and salt, and pulse until the mixture comes together.<\/li>\n<li class=\"modal_header\">Cover and chill the dough.<\/li>\n<li class=\"modal_header\">Meanwhile, heat the oven to 325 degrees.<\/li>\n<li class=\"modal_header\">Using a small scoop or large spoon to portion the dough into 1-ounce (2 tablespoons) balls.<\/li>\n<li class=\"modal_header\">Poke a hole in each and insert 1 cherry.<\/li>\n<li class=\"modal_header\">Then roll to make a smooth, round ball.<\/li>\n<li class=\"modal_header\">Space the cookies about 2 inches apart on a parchment- or Silpat-lined baking sheet.<\/li>\n<li class=\"modal_header\">Flatten each ball slightly.<\/li>\n<li class=\"modal_header\">Bake the cookies until lightly colored, about 20 minutes, rotating halfway for even coloring. Be careful not to overbake.<\/li>\n<li class=\"modal_header\">Cool completely before storing in an airtight container.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0\u00a0<\/strong>Makes about\u00a02\u00bd dozen cookies<\/p>\n<p><strong>Source:\u00a0<\/strong>Bartavelle Coffee &amp; Wine Bar in Berkeley<strong>,\u00a0<\/strong>Chef and owner Suzanne Drexhage<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Helen made these for Christmas dinner &#8211; but did not use the sour cherries.\u00a0 Still delicious and they are gluten-free. Ingredients: About 30 dried sour cherries 1 pound blanched almonds 2 c sugar 3 egg whites \u00bd teaspoon almond extract Pinch sea salt Directions: Soak the cherries in hot water to soften. Drain and squeeze &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/bartavelles-almond-sour-cherry-cookies.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Bartavelle&#8217;s Almond Sour Cherry Cookies&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[4],"tags":[],"class_list":["post-5075","post","type-post","status-publish","format-standard","hentry","category-sweets-cookies"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5075","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=5075"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5075\/revisions"}],"predecessor-version":[{"id":5110,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5075\/revisions\/5110"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=5075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=5075"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=5075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}