• 1/2 cup (65g) toasted sesame
• 1/4 cup (37g) roasted salted pistachios
• 1/4 cup (30g) almond slivers
• 1/4 cup (36g) roasted salted sunflower seeds
• 1 1/2 tbsp (13g) all-purpose flour
• 1/4 cup (50g) sugar
• Pinch of salt
• 1 tbsp 35% whipping cream
• 1 tbsp corn syrup
• 2 1/2 tbsp (42g) unsalted butter, room temp
• 1/3 tsp vanilla extract
• 100g white chocolate
• Zest of 1/2 orange (3g)

Preheat oven to 350F. In a bowl, combine sesame, nuts, flour, zest and salt – whisk together. In a small saucepan, bring sugar, cream, corn syrup and butter to a boil. Continue to cook while boiling for 1min to ensure all sugar is dissolved. Remove from heat, stir in vanilla, and pour over dry mixture. Stir together well using a silicone spatula. Line a baking sheet with parchment paper. Scoop 1 heaping teaspoon of the mixture into a ball, place onto baking sheet and flatten top slightly. Florentines will spread significantly, so only bake about 4 at a time depending on the size of your baking sheet. Bake approximately 7min, rotating the pan 5 minutes in. Watch your first batch closely to gauge how long is the perfect time, you don’t want these getting too brown just a nice light golden shade.
Remove from oven, gently shape edges if desired. Let cool on baking sheet for about 5-10 minutes, or until they feel firm enough to remove and transfer onto a cooling rack. Be very gentle, these are fragile and so thin! Wipe any excess residue off parchment paper with a paper towel and reuse for the next batch.
Melt the white chocolate in the microwave at 50% power – 1minute, stir, 1 minute, stir, then 30 second increments until fully melted. Transfer to piping bag and cut a tiny hole. Place Florentines on the same parchment paper and firmly and quickly drizzle white chocolate across them. Place in fridge to set.