Name: Pistachio Dark-Chocolate Crisps
Cook time: 25 min
Total time: 1 hr
Yield: Makes 8 servings
Ingredients: 1/2 stick unsalted butter, softened; 1/2 cup packed light brown sugar; 6 tablespoons all-purpose flour; 1/4 teaspoon pure vanilla extract; 1/8 teaspoon salt; 1/8 teaspoon curry powder; 1 large egg white; 2 ounces fine-quality bittersweet chocolate, chopped; 1/2 cup shelled roasted pistachios, chopped; Equipment: a small offset spatula

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Pistachio Dark-Chocolate CrispsRoland Bello

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.

Cooks' note:

Crisps can be made 1 day ahead and kept in an airtight container at room temperature.

Recipe notes

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