March 3, 2012

Pistachios Wafers with Sesame Seed Crust

I have every other Friday off, and with the weather still a bit to cool to start serious gardening, I've devoted my time to trying some new recipes. The cold weather puts me in the mood for savory dishes, and I have found a wonderful cookbook that has may wonderful and inspiring recipes. I've come up with a variation of one of Mary Cech's wonderful recipes, a pistachio wafer. In asian cooking, sesame seeds are quite common and it struck me that this would make not only a good substitute, but give the recipe a bit of an asian influence. This recipe is not for the sweet-tooth, however it is great to serve plain or paired with other condiments, such as cheese or fruit chutney.
Ingredients: (adapted from Savory Baking, with minor changes)
¾ cups dry-roasted pistachios
½ stick unsalted butter, room temperature
2 large eggs, one of them separated
¾ cup flour
½ cup black poppy seeds
½ cup black sesame seeds
1 tsp. sugar (2 tsp. if you like it sweeter)
½ tsp. salt

1. In a food processor, add butter, sugar and salt and process until the nuts are chopped finely. Scrap the bowl to allow the mixture to blend completely with the nuts. Add one egg and the yolk of the separated egg, and process until smooth. Slowly add flour and pulse just until the mixture begins to form a dough.
2. Turn the dough onto a clean and smooth surface and press it into a thick log, about 6-7 inches long. Cut into halves in the middle. Brush the egg white over the entire surface of the logs. Pour the poppy seeds and sesame seeds onto a separate plate or work surface. Roll one log in the poppy seeds and the other with the sesame seeds, making sure to completely coat the surface by pressing the seeds into each of the log.
3. Wrap the logs in plastic wrap and refrigerate until firm for about 4 hours (you can make this ahead of time)
4. Preheat oven to 375°F. Unwrap the cookie dough onto a cutting board. Slice each log into thin slices, about ¼ inch. Arrange slices spaced evenly apart on a baking sheet. Bake in the oven until lightly brown about 5-6 minutes (do not overbake the cookie as the pistachios will lose it's flavor.) Remove from oven and let cool on a rack.
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