Ingredients: (adapted from Savory Baking)
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
Method:
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.
