1 T. olive oil per two cups of nuts
garam masala to taste (I used a Punjabi style garam masala from Penzey’s)
Sesame Crackers (adapted from recipe on Epicurious)
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons salt
1 stick (1/2 cup) butter, cut into pieces
1 cup plain yogurt
1 cup sesame seeds, toasted
1 large egg, beaten
Pulse together flour, baking powder, and salt in a food processor until well mixed. Add butter and pulse until mixture resembles coarse meal. (Alternatively, whisk together dry ingredients and cut in butter with a pastry blender.) Transfer to a bowl and stir in yogurt and 1 cup sesame seeds until mixture forms a dough. Divide dough into quarters, wrapping each in plastic wrap. Chill 10 minutes.
Preheat oven to 350°F.
Beat eggs until they can be applied with brush to cracker tops.
Roll out dough and cut into strips and then into squares. Transfer to cookie sheets with parchment or Silpat. Brush strips with glaze. Scatter salt over the top.
Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes total, or until glaze is golden brown and crackers are crisp. Transfer to racks to cool. Make more crackers in same manner.