To a small skillet, set over medium heat, pour in the sesame seeds and moving the continuously moving the pan, toast until lightly golden brown, about 30 seconds. Transfer to a mortar and pestle and repeat the toasting process with the black peppercorns, coriander seeds, cumin seeds and fennel seeds. Add the dried mint leaves to the mortar and pestle; mash and twist and mash and twist again until the spice mixture Set aside.

Preheat oven to 350°F. Line a baking sheet with a silicon mat or sheet of parchment. To a food processor, add the goat cheese, butter, all-purpose flour, hazelnut meal, salt. Pulse until the mixture is combined. Add the milk and pulse for about 30 seconds, until the dough forms a ball.

On a lightly floured piece of parchment, using a floured rolling pin, roll the dough to 1/8-inch thickness. Using a knife, cut 1 by 1-inch squares.

Transfer the crackers to the parchment-lined baking sheet. I found using a sharp paring knife very helpful in this transfer. Place in the oven to bake for 12 to 15 minutes, or until the ends are barely browned. Remove from the crackers from the oven and immediately brush the crackers with a teeny bit of olive oil and then top with a heavy sprinkling of the dukkah spice mixture. Allow to cool on the baking sheet.