Desserts, cookies, dark chocolate pistachio tuiles 1  

½ stick (1/4 cup) unsalted butter, softened

½ cup packed light brown sugar

6 tablespoons all purpose flour

¼ teaspoon pure vanilla extract

1/8 teaspoon salt

1/8 teaspoon curry powder

1 large egg white

2 ounces good quality bittersweet chocolate, chopped

½ cup shelled, roasted pistachios, chopped

  1. Preheat oven to 350* with rack in the middle position. Line a large baking sheet with parchment paper.
  1. Blend butter, sugar, flour, vanilla, salt, curry powder and egg white in a food processor until smooth.
  1. 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 a small offset 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 and use your hands to break into pieces.

NOTE:  Can be made 1 day ahead and kept in an air tight container at room temperature.

from Gourmet Holiday, special edition


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