poppy seed wafers

Ingredients
1/4 cup plus 2 Tablespoons heavy cream
2 egg yolks (save whites)
1.5 cups buckwheat flour
1 cup all purpose flour
1 cup sugar
1.5 teaspoons kosher salt
1.5 sticks unsalted butter at room temperature

2 tablespoons sugar
2 tablespoons poppy seeds
egg whites

Step one: Put egg yolks and cream into a bowl and set aside

Step two: Sift dry ingredients into a bowl and add back any bits that don't go through.

Step three: Use your hands to squeeze the butter into the dry ingredients until crumbly. Add cream and egg yolks and continue squeezing with your hands until the texture comes together.

Step four: Divide the dough in half and roll each piece into a log that is 8-in long and 3/4-in wide, flouring the dough and work surface as necessary. Wrap each in plastic and chill for two hours. You can reshape the dough after 15 min of chilling if your having trouble with the shape.

Step five: Mix sugar and poppy seeds for topping and spread out on a plate. Brush one log with egg whites and roll in the poppy seed mixture until evenly coated. Repeat process with other log, wrap gently in plastic, and put them back in the refrigerator to chill while the oven is heating up.

Step six: Place two racks in the upper and lower thirds of the oven. Preheat to 350F. Line two baking sheets with parchment and slice logs into 1/8-in thin wafers. You'll need the sharpest knife you have to made this easier.

Step seven: Bake for 15-17 minutes, rotating the sheets halfway through. The wafers are done when they are a dark golden-brown with a darker ring around the edge. They should smell quite nutty. Cool on a rack, and do you best to share them with your friends.

Source: http://thincrustdeepdish.blogspot.com/2010/02/poppy-seed-wafers-and-my-startling-lack.html