Pistachio Dark Chocolate Crisps
This recipe originally from the December 2007 issue of Gourmet magazine and adapted from the Gourmet Today Cookbook makes one large, delicate crisp that you can then break into smaller pieces to enjoy.
- ½ cup packed light brown sugar
- 6 tbsp. all-purpose flour
- 4 tbsp. unsalted butter, softened
- ¼ tsp. vanilla extract
- ⅛ tsp. curry powder
- ⅛ tsp. kosher salt
- 1 egg white
- 2 oz. bittersweet chocolate, roughly chopped
- ½ cup shelled pistachios, lightly toasted and roughly chopped
Heat oven to 350°. PurHeat oven to 350°. Purat oven to 350°. Pur oven to 350°. Purée brown sugar, flour, butter, vanilla, curry powder, salt, and egg white in a food processor into a smooth, loose batter. Dab each corner of a baking sheet with batter; cover with parchment paper. Spread batter into a 10”x14”rectangle, about ⅛”-thick. Sprinkle chocolate and pistachios evenly over batter; bake until golden and slightly crisp, 18–20 minutes. Slide parchment paper with cookie onto a wire rack; let cool completely then break into pieces.