1. Preheat oven to 325°F. 2. Stir together flour, sugar, pistachios, and poppy seeds. 3. Using a pastry blender cut in butter until mixture resembles fine crumbs and starts to cling. 4. Form mixture into a ball and knead until well combined. 5. On a greased cookie sheet, pat or roll dough into an 8-inch circle. 6. Crimp edges of dough circle. 7. Cut circle into 16 wedges (do not separate). 8. Bake in a preheated oven for 25 minutes or until edges are lightly browned and center is set. 9. Recut wedges while still warm. 10. Cool on cookie sheet for 5 minutes. 11. Transfer wedges to a wire rack.cool. 12. Drizzle wedges with orange glaze and sprinkle with candied orange peel. 13. Yield 16 wedges. 14. ORANGE GLAZE: 15. Combine 3/4 cup sifted powdered sugar and enough orange juice (1-2 tbsp) to make a mixture of drizzling consistency. 16. TO STORE: 17. Place in layers separated by waxed paper in an airtight container, cover. 18. Store are room temperature for up to 3 days or freeze undrizzled wedges for up to 3 months. 19. Thaw wedges and then drizzle. ---------------------------------------------------------------------------
Nutrition
Ingredients
