Toast the hazelnuts in a frying pan for about 10 minutes, until the aroma is released and the skin starts to loosen. Stir regularly to prevent the nuts from burning. Place the hazelnuts in a sieve and rub off the skin. Set them aside. Now toast the sesame seeds on low heat for about 5 minutes. Set them aside with the hazelnuts. Now toast the coriander and cumin seeds for about 2 to 3 minutes, until they start to smell wonderful. Let everything cool down well. Place all ingredients in a food processor or blender and chop them finely by using the pulse button a few times.