Poppy Pistachio Wafers

In the bowl of your food processor fitted with the blade attachment, place the pistachios, butter, sugar and salt and process for about 2 minutes or until the pistachios are the size of ground meal. You will need to scrape the bowl several times! Then add the one whole egg and one egg yolk and process till smooth, for roughly another 2 minutes. Add the flour, and now pulse, just until the mixture forms a single mass.

Tip the dough out onto an unfloured work surface and press and roll it into a log about 7 inches long. Brush the remaining egg white over the entire outer surface of the log. Pour the poppy seeds onto another clean area of the work surface. Roll the log in the poppy seeds, pressing gently, making sure to coat the entire surface of the log. Wrap the log in plastic wrap and chill for 2 hours or overnight. I actually popped mine in the freezer while I prepped for the photo shoot which took about a half an hour.

When ready to bake these beauties, preheat your oven to 375°F.

Remove the log from the freezer or fridge and place it on a cutting board. With a small, sharp knife cut them into 1/8 inch thick slices. Place them slightly apart on a baking sheet that you’ve lined with parchment. These do not spread at all. Bake until very light brown, about 5-7 minutes. Keep your eye on them. If over baked, the pistachios will lose their nutty flavor. Remove the pan from the oven and cool the wafers on a wire rack. These wafers can be stored for up to 3 days at room temperature in an airtight container.

This recipe was adapted from Savory Baking.