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/ poppy


In the Crisp family, I wish all the new-born: the crunchy pistachio and poppy! The association
pistachio poppy-I had already tested under shaped cake is once again successful!

Crunchy Pistachio / poppy

Ingredients:

- 150 grams of flour (30 gr corn flour - Optional-)
- 80 grams of whole pistachios blanched and roasted in a pan
- 25 grams of powdered pistachios
- 1 / 3 bag of baking powder
- 1 pinch of salt
- 1 egg
- 35 gr margarine
- 100 gr sugar
- 1 tablespoon poppy seeds

Preparation:

Preheat oven to 220 ° C.

Mix flour, pistachio powder, whole pistachios, baking powder, salt, poppy.

other hand, beat the softened margarine, sugar. Add egg. Beat again.

Combine the two mixtures. Shape the dough into a bread flour a little so it does not stick. Submit bread on a baking sheet covered with parchment paper, brown sweet milk, and bake for 15 minutes.

Remove from oven and cool completely.
Cut slices of 1.5 cm wide with a bread knife.

again Let dry in oven at 130 ° C for 30 minutes. Note: I always leave dry out as long, but at a warmer temperature.

These are preserved perfectly crunchy several days or weeks in an airtight container. Enjoy them with coffee or a glass dipped in milk.