• Cooking Time: 6
  • Servings: 36
  • Preparation Time: 15


These crackers are unique, pretty, savory and nutty! Snack on them alone or add them to a festive cheese platter!


  • 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.


Website Credit: http://www.frommysweetheart.com/poppy-pistachio-wafers/

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