DARK CHOCOLATE PISTACHIO TUILES (for eight)
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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
- Preheat oven to 350* with rack in the middle position. Line a large baking sheet with parchment paper.
- Blend butter, 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 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
SERVE WITH:
Mango & watermelon with lime