{"id":5064,"date":"2020-01-20T07:23:48","date_gmt":"2020-01-20T07:23:48","guid":{"rendered":"https:\/\/sinolin.co\/?p=5064"},"modified":"2020-01-22T03:44:20","modified_gmt":"2020-01-22T03:44:20","slug":"gluten-free-chinese-almond-cookies-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2020\/01\/20\/gluten-free-chinese-almond-cookies-by-dapur-sinolin\/","title":{"rendered":"GLUTEN-FREE CHINESE ALMOND COOKIES by Dapur Sinolin"},"content":{"rendered":"\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"  iframe-video\"><iframe loading=\"lazy\" title=\"Gluten-Free Chinese Almond Cookies| Dapur Sinolin\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/kVf16-HmM_M?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<\/div><\/figure>\n\n\n\n<p>Gluten-Free Chinese Almond Cookies &#8211; great for the holiday\nseason or for any party! #dessert #glutenfree<\/p>\n\n\n\n<p>INGREDIENTS<\/p>\n\n\n\n<ul><li>1\/2 cup unsalted butter, softened at room\ntemperature<\/li><li>1 cup (220g) sugar<\/li><li>3 large eggs, divided<\/li><li>1 teaspoon vanilla extract<\/li><li>1\/2 teaspoon almond extract<\/li><li>1 teaspoon baking powder<\/li><li>1\/4 teaspoon sea salt<\/li><li>1 1\/2 cups (185g) super fine almond flour<\/li><li>1 1\/4 cups (160g) oat flour<\/li><li>1\/3 to 1\/2 cup raw almonds (for topping cookies)<\/li><\/ul>\n\n\n\n<p>INSTRUCTIONS<\/p>\n\n\n\n<ol><li>In a large bowl, cream the butter and sugar\ntogether with an electric mixer on low speed for 2 minutes. The butter should\nbe pretty light and fluffy at this point. Crack 2 eggs into the bowl and save\nthe last egg for later. Beat the batter for 1 minute. Add the vanilla, almond\nextract, baking powder and sea salt. Quickly beat everything to mix the\ningredients. Finally, add the almond flour and oat flour and beat until a dough\nforms and you don\u2019t see any dry streaks of flour.<\/li><li>Preheat the oven to 350\u00baF and position an oven\nrack to the center position. Line 2 large baking sheets with parchment paper.<\/li><li>Scoop out 1 tablespoon of cookie dough and roll\nit into a ball. The dough will be soft, but if you handle it pretty gently, the\ndough shouldn\u2019t stick to your hand. Place the dough ball onto a baking sheet.\nTry to leave a 1 1\/2-inch gap between dough balls.<\/li><li>Using the fleshy part of your palm, gently tap\nthe balls of dough to flatten into a disc, about 1 1\/2 inches wide in diameter.\nTop each disc with an almond in the center.<\/li><li>Crack the last egg into a small bowl and whisk.\nGently brush the egg wash over each cookie. This gives the cookies a nice\nglossy and crackly texture on top.<\/li><li>Once you have filled one baking sheet, pop it\ninto the oven and bake for 12 to 14 minutes. The tops of the cookies should be\nlightly tan. Let the cookies cool on a baking sheet for 5 minutes before\ntransferring them to a cooling rack. The cookies are still very soft when they\ncome out the oven, so you want them to cool and harden before moving them off\nthe cooking sheet.<\/li><li>While one sheet of cookies are baking, prepare\nthe next batch of cookies. I baked all the dough in 3 batches.<\/li><li>When the cookies are completely cool, store them\nin an airtight container.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Gluten-Free Chinese Almond Cookies &#8211; great for the holiday season or for any party! #dessert #glutenfree INGREDIENTS 1\/2 cup unsalted butter, softened at room temperature 1 cup (220g) sugar 3 large eggs, divided 1 teaspoon vanilla extract 1\/2 teaspoon almond extract 1 teaspoon baking powder [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":5088,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[74,23],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/5064"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=5064"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/5064\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/5088"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=5064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=5064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=5064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}