Black-Rimmed Pistachio Wafers

I received this lovely book for Christmas called Savory Baking. How refreshing to do some occasional baking that isn't sweet! I finally pulled the book out today, and baked the first thing that popped out at me.

The picture in the book is the thing that grabbed me first. The photo is of a beautiful roll of green dough covered in poppy seeds. I also loved the idea of a savory cookie flavored predominantly with pistachios. They pair so beautifully with so many things - cheese, fruit, you name it.

They are easy as can be to make, though I did manage to double the amount of butter in them due to excessive daydreaming... I had to make a double batch as a result. Not that I'm complaining, they are quite lovely.

I say lovely, because the goodness of these cookies is very subtle - they take some getting used to. You think "savory cookie" and "cracker" comes to mind, does it not? These really are a cookie. They are buttery and have a texture similar to shortbread, with the added crunch of the poppy seeds. The pistachios lend the cookie an earthiness and a slight sweetness. They are absolutely delicious topped with cheese. I imagine a variety of jams would be wonderful as well. What a wonderful and unexpected treat these would be to serve at your next party!

Black-Rimmed Pistachio Wafers

adapted (primarily in method) from Savory Baking by Mary Cech

1/2 cup roasted pistachios, finely ground

1/4 cup (1/2 stick) unsalted butter, softened

1 teaspoon palm sugar

1/2 teaspoon salt

2 eggs, one of them separated

3/4 cup unbleached white flour

1/2 cup poppy seeds

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, palm sugar, salt and ground pistachios. Add egg and yolk of the separated egg, and mix until smooth. Add flour, and mix until just combined. Roll dough into a log and wrap in plastic. Refrigerate for at least 2 hours. If you want the log to be perfectly round, place it inside a paper towel tube that has been cut open from end to end. Place plastic-wrapped log inside the tube, and roll to round the edges. Place in refrigerator inside tube. When dough is firm, preheat oven to 375. Brush logs with a small amount of egg white from the separated egg and roll in poppy seeds, making sure the logs are well- covered. Cut into slices about 1/8" - 1/4" thick. Place on parchment-lined baking sheet - they can be fairly close together, they don't grow at all in the oven. Bake for 6-10 minutes, or until just golden. You don't want them to get too toasted, as it will alter the delicate flavor of the pistachios too much. Allow to cool for a couple minutes on baking sheet, then transfer cookies to rack to cool completely.