So nutty and crunchy! My niece suggested to sandwich them with ice cream and that was a winner after dinner. This is adapted from Better Baking by Genevieve Ko (Houghton Mifflin Harcourt, 2016). She uses peanuts, which would be tasty too. Feel free to experiment with whatever nuts you have on hand.

1 c roasted, salted cashews
1/2 c desiccated coconut
1/2 toasted sesame seeds
3/4 c icing sugar
1/4 tsp baking soda
1/4 tsp salt
3 Tbsp coconut oil
1 tsp vanilla extract

Add all the ingredients except oil and vanilla into a food processor and blitz until finely ground. Add the coconut oil and vanilla and pulse until small clumps form. Add 1-2 tbsp water and pulse until the dough comes together.
Transfer to a clean surface, shape the dough into a disk, wrap and refrigerate for at least an hour.
Preheat oven to 180C. Line 2 baking sheets with baking paper.
Unwrap the dough and roll out between 2 sheets of baking paper to 5 mm thick. Cut into small 5-6 cm rounds with a cookie cutter. Transfer to your sheet, spaced apart to allow for spreading.
Bake 1 sheet for 12-15 minutes until golden while you prepare the other sheet.
Once removed from the oven leave on the sheet to cool completely.