Instructions

1. 1

   Lightly toast the almonds and cashews in a sauce pan.Set aside to cool.

2. 2

   In the same saucepan, add the sesame seeds and lightly toast them too.Set aside.

3. 3

   Tip in the roasted almonds and cashews in the food processor with the metal blade and process to make a crumbly powder.The flour u get should not be too chunky or too fine.

4. 4

   In a medium bowl, tip in the almond-cashew powder,sesame seeds,salt and cardamom powder.

5. 5

   Combine well and let it sit.

6. 6

   In a sauce pan,let the butter melt.When it has just about melted, add the honey, whisk the two to an emulsion.Dont cook.

7. 7

   Preheat oven to 400F.Line a cookie sheet with parchment paper or silicone mats. I think aluminium foil will not work.

8. 8

   Slowly add the butter-honey mix to the flour-sesame mix and start combining with a spatula. You might need little less or more honey mix if your flour is chunky or fine. The mix once done will resemble a loose cookie dough [but not runny]

9. 9

   Spoon a dollop [approx 1 tbsp] of the mix on the parchment paper.Dip a fork in oil & flatten out the mix with the help of the back of the fork.

10. 10

    Bake in oven for 8 -10 minutes or until the crisps are brown.You really need to keep a watch on these coz they cook really fast.

11. 11

    Once done,take out of the oven and if you want, use a cookie cutter while still warm to a desired shape.

12. 12

    Let the crisps cool before stacking them in air tight container.