Lunch: Cherry Hazelnut Linzer Tart

Here, sour cherry preserves step in for the more traditional raspberry filling for a subtle twist on a classic holiday dessert.

This recipe includes superfoods such as:

Cinnamon, Nuts

Health benefits of Cherry Hazelnut Linzer Tart

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). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

.67 c. hazelnuts (filberts)
1 1/4 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1/2 c. granulated sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1 large egg
1 tsp. vanilla extract
1 c. sour cherry preserves
3 tbsp. confectioners' sugar

Instructions

Preheat oven to 375 degrees F. Roast nuts, in 15-1/2" by 10-1/2" jelly-roll pan, 12 minutes or until toasted. Wrap hot nuts in clean cloth towel; with hands, roll back and forth to remove skins. Cool completely.
In food processor with knife blade attached, pulse nuts, flour, baking powder, and salt until finely ground.
In large bowl, with mixer on medium-high speed, beat butter, sugar, cinnamon, and cloves 3 minutes or until pale and fluffy. Set aside 1 tablespoon egg white. With mixer on medium, beat in remaining egg white and yolk, then vanilla, until blended, occasionally scraping bowl.
With mixer on low speed, gradually add nut mixture. Beat 2 minutes or until blended. Transfer two-thirds of dough to 9-inch tart pan with removable bottom; transfer remaining to pastry bag fitted with 1/3-inch plain round tip. Press dough evenly into bottom and up side of pan. Freeze 20 minutes. Brush reserved egg white on bottom crust. Spread preserves evenly in tart. Pipe dough in bag in straight lines, 1 inch apart, on top. Pipe straight lines, 1 inch apart, at a diagonal to form a lattice pattern. Bake 35 minutes or until browned.
Meanwhile, line cookie sheet with parchment. Transfer remaining dough onto sheet of waxed paper; cover with second sheet. Roll to 1/8-inch thickness. Freeze 5 minutes. With 2" by 1" tree cookie cutter, cut out as many cookies as possible; transfer to cookie sheet. Bake 7 to 9 minutes or until golden brown.
Cool cookies and tart in pan completely on wire racks. Remove side of pan. Dust cookies and tart with confectioners' sugar. Insert cookies upright into tart.