Chocolate and Pistachio Thins

Makes not quite enough! Prep Time 10 minutes   Cook Time 15 minutes   Rated:

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!)

Have you tried any of our other recipes starring pistachios? They are one of our favourite ingredients!

Pistachio Praline

Pistachio Pudding

Pistachio Biscuits

Pistachio Milk

Craisin, Pistachio Shortbread

Pistachio Marzipan Christmas Trees

Pistachio Rack of Lamb

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Preheat oven to 170°C. Line 2 oven trays with baking paper.


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.


Using a spatula, spread the batter equally between the 2 lined trays.


Scatter chocolate and nuts evenly over the batter and sprinkle with some salt flakes.


Bake for 15-20 minutes, or until browning. Turn oven off and leave them in there to dry out until the oven is cool.


Break into pieces.

Served with

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