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Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt. In a separate bowl, beat honey, molasses and egg together. Add flour mixture and stir to combine. Fold in cacao nibs and sesame seeds.
Divide dough in half and shape each piece into a log about 10 inches long; flour your hands and the work surface if you find the dough too sticky. Place logs on the prepared baking sheet and bake until just firm and dried, about 25 minutes. Let cool 10 minutes on the baking sheet (do not turn off the oven), then transfer logs to a cutting board. In a small bowl, beat together egg white and 1 teaspoon water and brush the top of each log lightly with it. Sprinkle with sugar. With a serrated knife, slice logs on a slight diagonal into 1/4-inch-thick slices and place in a single layer on the baking sheet. Bake again until cookies are just dried (they will crisp as they cool), about 10 minutes. Transfer to a rack to cool. Store in an airtight container up to 1 week.