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1
Spread the almonds and hazelnuts on a dry baking tray and toast in a moderate oven or in a dry frying pan over medium heat, stirring frequently, until the skins are fragrant and the flesh is golden. Transfer to a board and leave to cool completely, then grind to a coarse meal — the mixture should retain some texture and not become a paste.
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2
Pour the honey into a heavy-based saucepan and bring to the boil over medium heat. Cook without stirring until it reaches the thread stage: dip a spoon into the honey, lift it clear, and draw two fingers slowly through the drop — a thin, elastic thread should form and hold between them without breaking immediately. This is the binding matrix of the confection; honey that falls short will not set, honey that goes beyond will shatter.
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3
Remove the pan from the heat. Add the ground almonds and hazelnuts, the pan rallado, and all four ground spices — cinnamon, cloves, anise, and coriander — to the honey. Stir firmly with a wooden spoon until a uniform, dense paste forms that pulls away from the sides of the pan.
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4
Turn the paste onto a clean surface and allow it to cool until it can be handled — it should be warm but no longer sticky to a lightly dampened hand. Divide into portions of approximately 20 g each and roll into balls or press into small squares.
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5
Spread the sesame seeds on a flat plate. Roll each shaped piece firmly in the seeds until evenly coated on all surfaces. Set on a tray and leave at room temperature until fully cool and firm — the exterior will be dry and the interior dense and chewy.