Pistachio Dark Chocolate Crisps Recipes

VINCENT'S PISTACHIO-DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
• Place 1/4 cup crushed pistachios in a food processor and process to a powder.
• Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
• Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
• Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
• Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.

PISTACHIO DARK-CHOCOLATE CRISPS

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.