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1
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.
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2
You will need to scrape the bowl several times!
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3
Then add the one whole egg and one egg yolk and process till smooth, for roughly another 2 minutes.
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4
Add the flour, and now pulse, just until the mixture forms a single mass.
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5
Tip the dough out onto an unfloured work surface and press and roll it into a log about 7 inches long.
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6
Brush the remaining egg white over the entire outer surface of the log.
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7
Pour the poppy seeds onto another clean area of the work surface.
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8
Roll the log in the poppy seeds, pressing gently, making sure to coat the entire surface of the log.
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9
Wrap the log in plastic wrap and chill for 2 hours or overnight.
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10
I actually popped mine in the freezer while I prepped for the photo shoot which took about a half an hour.
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11
When ready to bake these beauties, preheat your oven to 375 degrees F.
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12
Remove the log from the freezer or fridge and place it on a cutting board.
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13
With a small, sharp knife cut them into 1/8 inch thick slices.
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14
Place them slightly apart on a baking sheet that youve lined with parchment.
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15
These do not spread at all.
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16
Bake until very light brown, about 5-7 minutes.
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17
Keep your eye on them.
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18
If over baked, the pistachios will lose their nutty flavor.
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19
Remove the pan from the oven and cool the wafers on a wire rack.
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20
These wafers can be stored for up to 3 days at room temperature in an airtight container.
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21
This recipe was adapted from Savory Baking.
