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1
Lightly toast the almonds and cashews in a sauce pan.Set aside to cool.
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2
In the same saucepan, add the sesame seeds and lightly toast them too.Set aside.
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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.
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4
In a medium bowl, tip in the almond-cashew powder,sesame seeds,salt and cardamom powder.Combine well and let it sit.
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5
In a sauce pan,let the butter melt.When it has just about melted, add the honey, whisk the two to an emulsion.Don't cook.
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6
Preheat oven to 400F.Line a cookie sheet with parchment paper or silicone mats. I think aluminium foil will not work.
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7
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]
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8
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.
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9
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.
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10
Once done,take out of the oven and if you want, use a cookie cutter while still warm to a desired shape.
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11
Let the crisps cool before stacking them in air tight container.
