TIP: For finely ground nuts, grind them in a blender with ½ tsp of cornstarch to prevent them from releasing their natural oils.

In a large mixing bowl whisk together flour, salt and sugar.

Add the margarine and mix until incorporated.

Mix in the pistachios, the almonds and the parmesan.

Add the olive oil, the baking powder and the eggs. Knead gently until the sides of your bowl are clean.

Wrap with food membrane and refrigerate for 30 min.

Mix some of the ground almonds & the sesame seeds into a platter. Beat the egg white lightly.

Split the dough into pieces and shape each piece into a strip about 10cm / 3.9” long.

Brush each strip with egg white.
Roll each breadstick into the almond - sesame mixture to coat.

Arrange onto a paper lined baking tray.

Bake in a preheated oven, at 180⁰C / 350⁰F, for about 30 min.

They keep fresh & crispy for several days in a metal container.
Enjoy!