Poppy Pistachio Wafers


Poppy Pistachio Wafers | From My Sweet Heart

The unseasonably warm temperature here in D.C. yesterday was the talk of the entire afternoon!  Every where I went on my errand runs, store clerks, customers, UPS men in their cute little shorts and their really nice legs…..everyone……was beaming about the absolutely beautiful, warm, sunny day.  Everyone, that is, but me!  You see, the hectic holiday has had me a little out of touch with the news and weather.  With everyone hogging the tv for football,  and with me totally saturated with holiday sweets…..I decided to set out to pick up some ingredients for some savory baking.  Little did I know that I wouldn’t be needing my long sleeved sweater and fleece jacket!  I could only strip down so much and my errands kept me out most of the day.  So by the time I got home, the last thing I wanted to do was bake and the only thing I wanted to do was take a shower!  But the beautiful day soon turned into an even more beautiful evening.  And with a couple of hours of solitude, I baked these delicious, savory wafers and enjoyed them with a cup of tea on my deck at dusk.  The colors of these wafers were so striking, that I decided to photograph them before baking.  But it was after they came out of the oven, and when the sun began to set, that the magic began…..

…..This was an extremely easy recipe to make because it all really happened in the food processor.  And I thought it was going to get messy, but the poppy seeds behaved really well and stayed where they were supposed to!  Go ahead!  Take one more look before these go into the oven……

Poppy Pistachio Wafers | From My Sweet Heart

Here’s what you will need:

  • 1/2 cup of dry roasted pistachios
  • 1/4 cup ( or a half a stick) of unsalted butter at room temperature
  • 1 1/2 teaspoons of granulated sugar
  • 1/2 teaspoon of salt
  • 1 large egg
  • 1 egg yolk (reserve the egg white, you will need it later in this recipe!)
  • 3/4 cup of all purpose flour
  • 1/2 cup of black poppy seeds

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 meal.  You will need to scrape the bowl several times!  Add the one egg and the egg yolk and process till smooth, for roughly another 2 minutes.  Add the flour, and now pulse, just until the mixture forms a single mass.

Tip the dough out onto an unfloured, work surface and press and roll it into a log about 7 inches long.  Brush the remaining egg white over the entire outer surface of the log.  Pour the poppy seeds onto another clean area of work surface.  Roll the log in the poppy seeds, pressing gently, making sure to coat the entire surface of the log.  Wrap the log in plastic wrap and chill for 2 hours or overnight.  I actually popped mine in the freezer while I prepped for the photo shoot which took about a half an hour.

When ready to bake these beauties, preheat your oven to 375°F.  Remove the log from the freezer or fridge and place on a cutting board.  With a small, sharp knife cut them into 1/8 inch thick slices.  Place them slightly apart on a baking sheet lined with parchment.  These do not spread at all.  Bake until very light brown, about 5-7 minutes.  Keep your eye on them.  If over baked, the pistachios will lose their nutty flavor.   Remove the pan from the oven and cool the wafers on a wire rack.  These wafers can be stored for up to 3 days at room temperature in an airtight container.

Yields: 3 dozen wafers

Level of Difficulty:  Easy


Poppy Pistachio Wafers | From My Sweet Heart

On this gorgeous evening, I decided to treat myself to tea on the deck.  It was still so warm and lovely out.  And I could finally appreciate the beauty of the breeze, and the peace and quiet at the end of a hectic day.  This tea and saucer set, was given to me about 35 or more years ago by my best high school friend Joanne’s mom.  The name of the china pattern is called “Anne”!  It started an obsession I have with collecting tea cups and saucers and teapots and I cherish it to this day.  It had me thinking of Joanne and her mom and how sweet life was in general back then.

Poppy Pistachio Wafers | From My Sweet Heart

Please keep in mind that these poppyseed and pistachio wafers are SAVORY and not at all sweet, even though they may look more like a cookie! But if you like poppyseed crackers or pistachio crackers, you will LOVE these!  I find they are best served with some soft cheese or jam or a nice slice of brie.  I topped mine with a little mascarpone and apricot preserves.  And I think they would make a great addition to a cheese and fruit board.

I hope you enjoy this unique, savory little treat as much as I did!



This recipe was adapted from Savory Baking.


  1. says

    I absolutely love the fact that you took time for yourself. Tea on the deck with that beautiful tea and saucer set and those yummy wafers must have been bliss. Good for you Anne!

    • Anne says

      Sandra…we definitely need to count some time for ourselves each day. Though I would have loved to have tea with YOU, sitting at one of your pretty table settings, using your good china and eating one of your FABULOUS treats! : )

  2. says

    These savory wafers look wonderful. I really like your photo skills Anne!! I am going to email you soon and ask you some questions regarding your photo techniques. :) I’m glad you had some quiet time to yourself and enjoyed the evening after your “hot” errand running. Hope you are having a happy Sunday. ~ Ramona :)

    • Anne says

      Thanks Ramona…my photo skills are basic at best and still trying to figure out the new camera! But I’m happy to help in any way I can. Sometimes our best pictures are ones that seem to strike a special chord in us somehow…..even if the food porn sights don’t care for them! ;- )

  3. says

    They turned out perfect Anne and this is a creative recipe though I have not used poppy seeds before. Btw, on your comments about the fish curry – use any other firm fish you prefer and it should be great.

    • Anne says

      Thanks Val. Believe it or not….I’ve had enough sweets over Thanksgiving! Just needed something plain and simple with my tea! : )

    • Anne says

      Thanks Kim! I DO know about you and pistachios!!! Just remember though….these are NOT sweet! Hope you like them anyway! Though I wonder if adding a bit more sugar and a little almond extract would turn them into a cookie? I should try that in the future! : )

  4. says

    Anne, what a gorgeous, inventive recipe. I love all the elements here and that you took before and after baking shots – the interior is so pretty… from the roasted pistachio, I’m thinking? And the poppy seed trim is brilliant.

    So are these crispy wafers or more on the soft side? Mascarpone & apricot… mmm… they would indeed look gorgeous on a cheese board. I’m glad you took some time out for yourself on the deck. You deserve it! Lovely presentation Anne.

    • Anne says

      Kelly….thanks so much! I just knew the pretty green would mute a bit after baking…so I just wanted to capture it. These are more on the soft side, not at all sweet, but not crunchy like a cracker. Sliced thin and with a little bit of cheese….heaven! : )

  5. says

    Anne, these look so intriguing. True, it’s hard to believe they are savoury but then they are also so versatile which sounds so inviting. Pretty to look at too. Adore the pistachios – indeed, truly magical. Love your description of the breezy, warm evening and these couple of hours of free baking time to yourself to come up with these gems? Definitely pure magic.

  6. says

    Anne, these are such beautiful savory “cookies.” Perfect with your cup of tea. Love the ring of poppy seeds…so pretty. And I’m thrilled that your pumpkin cake turned out well (in more than one way :)). Thanks so much for reporting back…I pulled the last couple from the freezer and my daughter is eating one for dessert tonight~

    • Anne says

      Thanks Liz….and that pumpkin cake is already gone! And I made a large one instead of minis! For all who need a really good pumpkin bundt…..head over to Liz for a fabulous recipe! : )

  7. says

    You’re right – there looked just as good before going in the oven as after! I love the idea of savory wafers with the cheese and jam. What a wonderful afternoon treat and quite unique! I’m going to have to give these a try.

    • Anne says

      Thanks MJ! The savoriness of these might be an acquired taste. But I thought they were pretty different than anything I’ve tried! : )

  8. says

    we were just talking these days it feels a little weird to be outside decorating for Christmas in a t-shirt. they say it’s going to rain starting tomorrow, we’ll see.
    these little cookies sound great Anne! hubby adores pistachios and I know he’ll love these. Saving the recipe!

    p.s. are you on facebook, would be easier for me to follow you.

    • Anne says

      Roxana….it was weird to see people putting up their Christmas lights in tee shirts and shorts that’s for sure. But rain coming this week as well. Hope your hubs likes these….but don’t forget…they are NOT SWEET! Still good. And yes….on facebook….same name! I will look for you there as well! : )

  9. says

    They look beautiful…. I love the colors and I bet they tasted equally as wonderful. Living in Seattle I just always assume it’s going to rain and wear a rain coat everywhere. :)

  10. says

    I love pistachios…these look wonderful! It’s been unseasonably warm here off and on. It’s cold today but who knows what it will be like tomorrow!

  11. says

    I love the flavors and textures you put into those cracker/wafers. They sound wonderful. I would have a hard time stopping my consumption at a reasonable number!

    • Anne says

      Jen…there were times that my kids would play football on Christmas morning in their sweatshirts! Not sure if that will be the case this year but keeping my fingers crossed for a mild winter! : )

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