Preheat oven to 350°F (175°C). Spread flour on a large sheet pan in an even layer. Toast in the oven for 25-30 minutes, stirring every 8-10 minutes, until the flour turns golden brown and smells nutty. Remove and let cool completely.

While flour is toasting, spread almonds on another sheet pan and toast for 10-12 minutes until fragrant and lightly browned. Let cool, then pulse in food processor until finely ground but not paste-like. Set aside.

Toast sesame seeds in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden and fragrant. Remove from heat and grind to a powder using a mortar and pestle or spice grinder.

In a large mixing bowl, combine the cooled toasted flour, ground almonds, and ground sesame seeds. Add cinnamon and nutmeg, stirring thoroughly to distribute spices evenly.

In a small saucepan over low heat, melt butter completely. Add honey and stir until well combined and warm. Remove from heat.

Make a well in the center of the dry ingredients and pour in the melted butter-honey mixture. Using clean hands or a wooden spoon, mix thoroughly until all ingredients are moistened and the mixture holds together when pressed but remains crumbly.

Taste and adjust sweetness if needed by adding more honey. The mixture should be fragrant, slightly sweet, and hold its shape when pressed.

Transfer to a serving platter and shape into a mound or cone shape. Alternatively, press into ramekins and unmold onto individual plates. Dust lightly with additional cinnamon if desired. Let set for 30 minutes before serving.