Pistachio Wafers

Here's how:

• 1

  Choose your 7 favorite flavor combinations—for tips and inspiration, check out the suggestions above

• 2

  Dissolve the yeast in milk and water.

• 3

  Combine all the ingredients in a food processor, mixing for 3 minutes on low and about 8 minutes on high, or mix by hand for 15 minutes.

• 4

  Place the dough on a work surface and divide it into 7 pieces (245 g each).

• 5

  Flavoring – for one stick (245 g)

  Coarsely chop the toasted pistachios and mix them into the dough. Knead by hand on a baking surface and let the dough rest for 30 minutes, covered with a baking cloth or plastic wrap.

• 6

  Roll the dough pieces into baguettes as long as the baking sheet. Place them on a baking sheet lined with parchment paper. Let them rise for 1.5–2 hours, covered with a kitchen towel or plastic wrap.

• 7

  Topping – for one skein (245 g)

  Shell and chop the pistachios. Brush with beaten egg and sprinkle the chopped nuts along the entire length.

• 8

  Bake the strips at 190 °C for about 12 minutes. Let them cool completely. They can be stored until the next day, but should be covered or wrapped in plastic.

• 9

  Cut all the pieces into 1.5 cm wide strips. Arrange the strips with a little space between them and dry them in the oven at about 150 °C for about 15 minutes. If they aren't quite dry, let them sit overnight in the turned-off oven with the oven door open.