Moroccan Sesame Spice Cookies (Chebakia)

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1 cup chopped toasted hazelnuts

3/4 cup toasted sesame seeds

1 3/4 cups plus 2 tablespoons cake flour

1 teaspoon ground cinnamon

3/4 teaspoon ground cardamom

1/2 teaspoon ground anise seed

1/4 teaspoon ground coriander

1/8 teaspoon freshly grated nutmeg

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup water plus 2 tablespoons (at about ~110°F)

1/2 teaspoon instant yeast

1/2 teaspoon saffron threads

1/4 cup unsalted butter, melted

1/4 cup extra virgin coconut oil (can substitute extra virgin olive oil)

2 1/2 tablespoons apple cider vinegar

1 medium egg

1/2 cup granulated sugar

1/2 cup water

1 inch knob ginger, peeled and thinly sliced

1/2 cup honey

3 tablespoons toasted sesame seeds

vegetable oil for frying

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