Almond and Hazelnut Dukkah

• 1/3  cup whole unroasted hazelnuts
• 1/3  cup unsalted whole unroasted almonds
• 2  heaping tablespoons of sesame seeds
• 2  tablespoons coriander seeds
• 1  tablespoon cumin seeds
• 1  teaspoon fennel seeds
• 1  teaspoon black peppercorns
• ½ teaspoon coarse sea salt (fleur de sel is nice)

Steps: Preheat oven to 375°F

1. Distribute the hazelnuts and almonds each to their own baking trays to control for cooking differences
2. Toast nuts in the oven or toaster oven until lightly browned for 4-8 minutes, then remove from oven to cool. Rub the hazelnuts together in batches between your palms to remove most of the skin
3. Chop the nuts into ⅛” size bits and add to a bowl. A bread knife helps to keep nuts from escaping
4. Heat a skillet over medium heat and toast the sesame seeds until golden, remove
5. Toss the spices into the skillet, shaking it a few times and heat the spices until they become aromatic
6. Put the sesame seeds and spices in an electric grinder or mortar and pestle grind to a coarse powder
7. Add the mixture to the chopped nuts. Sprinkle in the salt and stir.

• Nutrient-dense food with high-satiety protein & healthful spices
• Because of the natural oils in the nuts and sesame seeds, dukkah does not have a long shelf life but can be stored for a month in the refrigerator.
• A spice blend of savory and nutty with hints of sweet and heat
• Coriander adds a hint of lemon and wood notes
• Crunchy textures from whole and crushed nuts and spices