Heat a heavy skillet over low to medium heat. Stir it often, toast coriander seeds, sesame seeds, peppercorns and fennel seeds until it is slightly brown and aromatic, about 5 minutes. Before transferring it to food processor, keep it in a cool place. Put in almonds, cumin, thyme and salt. Grind until it gets crumbly but don’t allow the mixture to become a paste. Serve Dukkah in a bowl or plate and keep a bowl or plate of olive oil and bread. Firstly plunge the bread in olive oil and then in Almond Dukkah. Serve as an appetizer and healthy snack.