PISTACHIO DARK-CHOCOLATE CRISPS

Pistachio Dark-Chocolate Crisps image

Provided by Paul Grimes

Yield Makes 8 servings

Number Of Ingredients 10

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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

Steps:

Preheat oven to 350°F with rack in middle. Line a large baking sheet with parchment.
Blend butter, brown sugar, flour, vanilla, salt, curry powder, and egg white in a food processor until smooth.
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.