Grind hulled and fried hazelnuts. Fry sesame seeds stirring constantly until light golden.

Melt honey and butter until smooth mass, add cognac, boil for 3 minutes, add the prepared nuts and seeds, stir, remove from heat and cool down to about 100^oF (35-38^oC).

Shape small balls of the mass, place them on wax paper and dry for 10-12 hours.

Serve the sweets in serving paper baskets.