Lunch: Linzer Wreaths

Recipe by Sarah Reynolds Our jam-filled Linzer Wreath cookies make a wonderful holiday hostess gift.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Linzer Wreaths

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 1/2 c. sliced almonds
1/2 c. sugar
3/4 c. unsalted butter
2 large eggs
1/2 c. seedless raspberry jam
1/2 c. dried cherries

Instructions

In a small bowl, whisk flour, baking powder, and cinnamon.
In food processor, combine 1 cup almonds and sugar. Process until almonds are finely ground. Add butter and process until creamy. Add 1 egg and process until blended. Add flour mixture and pulse until dough begins to come together in a ball.
Divide dough in half. Roll each half between sheets of waxed paper to 1/4 inch thick. Refrigerate until dough is cold and firm, at least 1 hour.
In a small saucepan, stir jam and cherries. Bring to a boil; reduce heat and simmer 1 minute. Set aside to cool. In small cup, beat remaining egg with fork.
Preheat oven to 350 degrees F. Peel waxed paper from top of dough, replace with a new sheet, and flip dough over. Peel off waxed paper. Cut dough into circles with floured 2 1/2-inch fluted round cutter. With spatula, transfer to baking sheet. (If dough gets too soft to work with at anytime, refrigerate 15 minutes.)
Spoon 1/2 teaspoon of jam mixture into the center of circles. Brush uncovered portion with egg and sprinkle with remaining sliced almonds. Bake 12 to 14 minutes or until lightly browned at edges. Let stand on baking sheet a few minutes before removing with spatula to wire rack to cool completely. Store in an airtight container up to 1 week.

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