In a heavy skillet or a medium heated oven, toast individually the hazelnuts, almonds, sesame seeds and all spice seeds lightly and let them cool well.

In a spice grinder or coffee grinder, grind all toasted ingredients except the sesame seeds very roughly. If ground too fine the nuts will lump together due to the release of the oil within the nut.

Combine all ingredients in a bowl and incorporate all ingredients very well.

Spread on a sheet pan and dry in the oven at low temperature. This will ensure the Dukka is really dry and prevent from molding or going rancid.

Store in an airtight container in a cool place for up to 2 weeks.