POPPY PISTACHIO WAFERS
- Cooking Time: 6
- Servings: 36
- Preparation Time: 15
- 1/2 cup of dry roasted pistachios
- 1/4 cup ( or a half a stick) of unsalted butter at room temperature
- 1 1/2 teaspoons of granulated sugar
- 1/2 teaspoon of salt
- 1 large egg
- 1 egg yolk (reserve the egg white, you will need it later in this recipe!)
- 3/4 cup of all purpose flour
- 1/2 cup of black poppy seeds
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 meal.
You will need to scrape the bowl several times!
Add the one egg and the 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 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 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 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.