Pulse the pistachios in a food processor until you have a fine meal, though a little texture is ok. Avoid over blending or the nuts may begin to turn into a paste.
Add the flours, grated parmesan, butter, egg yolk, water, and crushed rosemary to the food processor. Pulse until a dough forms, but don’t over mix it.
Transfer the dough to a sheet of compostable baking paper and shape it into a log.
Pat the Nigella seeds onto the log to evenly cover all sides.
Wrap the dough in the baking paper and chill it in the fridge for an hour.
When ready to bake,pre-heat the oven to 175°C (fan forced).
Slice the log intoslices (approximately 5mm thick) and place them on a tray lined with compostable baking paper.
Bake for 12-14 minutes or until lightly golden brown. Cool on a wire rack and store in an airtight container for up to one week.
