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Pistachio Dark-Chocolate Crisps

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Pistachio Dark-Chocolate Crisps

Pistachio Dark-Chocolate Crisps

amanda

Equipment

  • - Hand Mixer

  • - Silicone Baking Mat

  • - Food Processor (optional)

  • - Oven Mitts

  • - Piping Bags (optional)

  • - Candy Thermometer

  • - Digital Kitchen Scale

  • - Rolling Pin (if applicable to recipe technique)

  • - Non-Stick Baking Sheet

  • - Chocolate Dipping Forks (optional)

  • - Spice Grinder (optional)

Ingredients

  • 1/2 stick unsalted butter, softened

  • 1/2 cup packed light brown sugar

  • 6 tablespoons all-purpose flour

  • 1/4 teaspoon pure vanilla extract

  • 1/8 teaspoon salt

  • 1/8 teaspoon curry powder

  • 1 large egg white

  • 2 ounces fine-quality bittersweet chocolate, chopped

  • 1/2 cup shelled roasted pistachios, chopped

  • Equipment: a small offset spatula

Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle. Line a large baking sheet with parchment.
2

Instruction 2

Blend butter, brown sugar, flour, vanilla, salt, curry powder, and egg white in a food processor until smooth.
3

Instruction 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.
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