This variation on spice cookies will beguile with its unlikely ingredients: A little curry powder provides an unplaceable base note for flat brown-sugar tuiles studded with pistachios and chocolate chunks. And these are the least fussy of cookies—just spread the batter, sprinkle with chocolate and nuts, and then break up into pieces after baking.
Crisps can be made 1 day ahead and kept in an airtight container at room temperature.
Recipe information
Total Time
1 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F with rack in middle. Line a large baking sheet with parchment.
Step 2
Blend butter, brown sugar, flour, vanilla, salt, curry powder, and egg white in a food processor until smooth.
Step 3
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.
