Heat a heavy skillet over medium-low heat.

 Stirring frequently, toast coriander seeds, sesame seeds, peppercorns and fennel seeds until slightly brown and fragrant, about 5 minutes.

Cool and transfer to food processor.

 Add almonds, cumin, thyme and salt.

 Grind until crumbly; do not allow mixture to become a paste. 

Serve Dukkah in a bowl or plate, along with a bowl or plate of olive oil and bread. Dip bread first in olive oil and then in Almond Dukkah so it adheres to the olive oil; serve as an appetizer.

Source: Almond Board of California