Pistachio Dark-Chocolate Crisps
Delicate, crispy cookies made with butter and brown sugar, studded with chopped pistachios and bittersweet chocolate. These elegant crisps feature a subtle hint of curry powder for an unexpected twist.
Ingredients
- •½ stick unsalted butter
- •½ cup packed light brown sugar
- •6 tablespoons all-purpose flour
- •¼ teaspoon pure vanilla extract
- •⅛ teaspoon salt
- •⅛ teaspoon curry powder
- •1 large egg white
- •2 ounces bittersweet chocolate
- •½ cup shelled roasted pistachios
- •1 piece small offset spatula
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle. Line a large baking sheet with parchment.
5 min
- 2.
Blend butter, brown sugar, flour, vanilla, salt, curry powder, and egg white in a food processor until smooth.
5 min
- 3.
Glue parchment down with a dab of batter in each corner, then spread remaining batter evenly into a 14- by 10-inch rectangle (1/8-inch-thick) on parchment with spatula. Scatter chocolate and nuts evenly over batter, then bake until firm and golden-brown, 18 to 20 minutes. Transfer, still on parchment, to a rack to cool completely. Remove from paper, breaking into pieces.
20 min
