Tuesday, 26 February 2013

Go Nuts! It's National Pistachio Day!

I never tried pistachios until I made Brownie Thins for National Brownie Day. I think I tried pistachio ice cream as a kid and didn't like it and that's why I steered clear of the distinctive green nut. The pistachio tree, which is native to the Middle East, produces fruit in bunches similar to grapes; the seed is the "nut" with which we are familiar. And my grown-up palate appreciates their crunchy, buttery flavor, not to mention their benefits. In addition to having more antioxidants than green tea, pistachios are a good source of fiber, copper, manganese, beta carotene and vitamin B6.

Pistachios are delicious alone or added to vegetables, fish, meats, salads, rice and desserts. Which brings me back to Brownie Thins — decadent, flavorful, flat cookies, studded with toasted pistachio nuts.  The rich, dark chocolate complements the pistachio's savory goodness. They are the perfect way to celebrate National Pistachio Day. Any leftovers will be perfect for tomorrow — No Brainer Day! 

Brownie Thins

6 Tbsp unsalted butter, cut into pieces
2 oz unsweetened chocolate, chopped
1/2 c sugar
1 large egg
3 Tbsp plus 1 tsp all-purpose flour
1/4 tsp vanilla extract
1/4 tsp almond extract
Pinch of coarse kosher salt
Nonstick vegetable oil spray
1/4 c chopped pistachios

Position rack in lowest third of oven; preheat to 350 degrees Fahrenheit. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes. 

Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart. Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 2 1/2-inch round. Remove plastic wrap. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely.

shared this recipe with the Try a New Recipe Tuesdays blog hop at Home to 4 Kiddos. It also appears on Polkadots on Parade in the Wow Me Wednesday blog hop. You can also find it at the popular blog hop at Buns In the Oven and the linky party at My Girlish Whims


  1. These look delicious and are beautifully presented! :-) Thanks so much for linking up with "Try a New Recipe Tuesday!" I sure hope you will be able to join us again this week! :-)

  2. This looks like a very tasty cookie indeed. I don't have pistochos, but loooooots of walnuts (we have 2 trees at the back here). I think I'll try adjusting your recipe so I can put some of them in.