Pistachio Dark-Chocolate Crisps
['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']
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.
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