Chocolate and Pistachio Thins
by Bree Gould
Some things just have to stay on the Insider Club. This is one of those recipes. You guys deserve these. Worth the price of membership. (I do have loads of recipes that I say that about of course, so you really cannot lose by joining us!)
I kept these in the freezer and endeavoured diligently to forget they were there. I ended up taking them to a girlfriends house, who was definitely not going to eat them. Until she tasted just a small piece. GONE. Systematically munched on until they disappeared. They are good. Too good. So good. Really good. You are welcome. (And yes, that does read curry powder, not a mistake!)
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Need
- 120 Grams Butter BUY
- 240 Grams light brown sugar
- 120 Grams Bakers or Strong Flour BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 1 Pinch Pink Salt Flakes BUY
- 1 Teaspoon curry powder
- 2 Egg White
- 120 Grams dark chocolate callets
- 180 Grams Shelled Pistachio roasted
Do
- 1
Preheat oven to 170. Line 2 oven trays with baking paper.
- 2
Place butter, sugar, flour, vanilla, salt, curry powder and egg whites into the Thermomix bowl and blend 20 sec/speed 5. Scrape and repeat if necessary.
- 3
Using a spatula, spread the batter equally between the 2 lined trays.
- 4
Scatter chocolate and nuts evenly over the batter and sprinkle with some salt flakes.
- 5
Bake for 15-20 minutes, or until browning. Turn oven off and leave them in there to dry out until the oven is cool.
- 6
Break into pieces.
