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1
Stir together 1 tablespoon sugar, the pistachios, and coconut in a small bowl.
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2
Put butter and remaining sugar into the bowl of an electric mixer fitted with paddle attachment.
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3
Mix on medium speed until combined.
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4
Add egg yolk and vanilla; beat until pale and fluffy, about 2 minutes.
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5
Reduce speed to low.
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6
Add flour, cardamom, and salt; mix until smooth.
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7
Wrap dough in plastic, and refrigerate until firm, about 2 hours.
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8
Preheat oven to 350F.
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9
Transfer dough to a nonstick baking mat (such as Silpat), or parchment paper.
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10
With a floured rolling pin, roll out a 12 by 8-inch rectangle about 1/4 inch thick.
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11
Use a pizza wheel to create straight sides, discarding scraps.
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12
Carefully transfer mat or paper to a baking sheet.
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13
Cut into twenty-four 2-inch squares.
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14
Brush with egg white and sprinkle with pistachio mixture.
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15
Bake until firm and edges are pale golden brown, 10 to 12 minutes.
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16
Remove from oven and run pizza wheel over original cuts.
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17
Gently break into individual crackers.
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18
Transfer to a wire rack to cool.
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19
Cookies can be stored in an airtight container at room temperature up to 3 days.
