Pistachio Dark-Chocolate Crisps
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/8 teaspoon salt
- 6 tablespoons all-purpose flour
- 1/2 cup packed light brown sugar
- 1 large egg white
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon curry powder
- equipment: a small offset spatula
- Carbohydrate 25 g(8%)
- Cholesterol 15 mg(5%)
- Fat 11 g(18%)
- Fiber 1 g(6%)
- Protein 3 g(6%)
- Saturated Fat 5 g(27%)
- Sodium 49 mg(2%)
- Calories 204
Preparation 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. Cooks' note:Crisps can be made 1 day ahead and kept in an airtight container at room temperature.
Preparation 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. Cooks' note:Crisps can be made 1 day ahead and kept in an airtight container at room temperature.
