When fruit is at peak season, a crostata is a perfect dessert to showcase it. Basically a rustic tart or pie, it requires none of the tedious crimping or lattice work for its crust. Just roll out dough, pile fresh fruit in the center and then fold the edges around fruit. This recipe utilizes the slicer/shredder attachment and the plastic whipping bowl. We love being able to grate frozen butter and gently whisk it into dry ingredients for flaky crostata, pie or biscuits.
May 31st will be the Ankarsrum USA Blog’s 4th birthday. We partnered up with Nordic Ware to celebrate with a scrumptious roasted strawberry cake baked in one of their iconic Bundt pans, and are also giving away said Bundt pan to one lucky winner. Go check out Ankarsrum USA’s Instagram or Facebook page for details. And then go buy some strawberries and make this cake, you won’t be sorry! Whole grain and gluten-free versions included as well.
Are you all ready for summer? I know I am. It’s not quite here though. So I am making do with these little cookies that have flavors reminiscent of a tiki cocktail, and are basically a mashup of macaroons and macarons. I’m not a big fan of either of those, I usually find them too sweet for my tastes. So I reduced the sugar as much as I could, swapped out sweet coconut (which is in macaroons) for unsweetened, and punched up the flavor with lime zest and freeze dried pineapple. And these cookies stay wonderfully soft with the almond meal (featured in macarons). If you turn the heat up to 80 degrees, close your eyes and take a bite, you can almost believe summer is here. And did I mention these little gems are naturally gluten-free and dairy free?