1 cup white sesame seeds, toasted
1 cup black sesame seeds, toasted
1 cup for each sesame ricemalt or cornmalt
1/4 cup almonds toasted
1/4 cup pistache
pinch sea salt
Put seeds (separate in color) in blender till finely crushed.
Heat the malt in skillet till it foams.
Add (very quick) salt, sesame seeds, almonds, stir and put flat on (best) marble or baking sheet.
Repeat with sesame and pistache and put on top of white layer.
Let it cool a bit and cut into thin squares (before completely cooled).
from Israel with Love