With the sugar and a quarter liter of water approximately, we make a high strand syrup. We put the matalahúga, the cloves and the ground coriander, finally the skin of the grated orange. We let infuse.
In a basin, put the toasted flour, the ground peaks, the cinnamon, the sesame, the toasted and ground almonds and hazelnuts, the honey and a little of the previously prepared syrup. The pasta is worked until it is a compact dough, ensuring that it does not get cold.
They are shaped into the desired shape and bathed in the remaining syrup, letting them drain a little and covering them with icing sugar.