Fry almonds and 50 g sesame seeds separately over medium heat for 5 minutes until golden. Grind the mixture finely in a blender.
Pour flour into a large bowl. Add the ground almonds and sesame mixture. Mix in the deer horn salt, pinch of salt, anise powder, cinnamon powder, baking powder, turmeric powder, and yeast.
Add 100 ml olive oil and 200 ml orange blossom water to the bowl, then knead vigorously for 10 minutes. Gradually add the remaining olive oil and orange blossom water if needed until the dough is cohesive. The dough should be distinctly yellow from the turmeric.
Heat 1 liter rapeseed oil to 160–170 °C (320–340 °F) in a deep pot—it must not smoke. Meanwhile, heat the honey in a water bath over simmering water. Roll the dough thinly on a smooth work surface without extra flour.
Cut the dough into roughly 6 × 6 cm squares. Using a knife, scratch 4 parallel lines (roughly 1 cm wide) down the middle of each square. Lift every second strip with your hand and press the ends together until the strips curve.
Deep-fry 6 pieces at a time over medium-high heat for 2–3 minutes until light brown. Remove immediately with a slotted spoon and submerge in hot honey for 30 seconds.
Leave pieces in honey for 1–2 minutes until they turn golden-brown. Remove and sprinkle with the remaining sesame seeds while still warm.
Arrange on a serving plate. Store leftovers in an airtight container—handle carefully as they are fragile when fresh.
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