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 100oF (35-38oC).
Shape small balls of the mass, place them on wax paper and dry for 10-12 hours.
Serve the sweets in serving paper baskets.
