Hazelnut and Pistachio Dukka

Hazelnut and Pistachio Dukka

Ingredients:
nuts, hazelnuts or filberts
nuts, pistachio nuts, raw
seeds, sesame seeds, whole, dried
spices, coriander seed
spices, cumin seed

Directions:
Preheat oven to 375F.
Spread hazelnuts and pistachios on baking sheet, keeping separate.
Roast 5 minutes.
Transfer pistachios to bowl, and continue roasting hazelnuts 2 minutes more, or until nuts are golden.
Transfer hazelnuts to clean towel.
Cool 5 minutes, then rub skins off with towel.
Toast sesame seeds in skillet over medium-low heat 1 to 2 minutes, or until light brown, shaking pan constantly.
Set aside 1 Tbs.
sesame seeds.
Repeat with coriander seeds, then cumin seeds, toasting each until just fragrant.
Toss nuts and seeds together, and cool.
Coarsely grind spice-nut mixture 1/4 cup at a time in spice mill or coffee grinder until lightly crushed.
Add remaining 1 Tbs.
sesame seeds, and season with salt and pepper, if desired.