2 tbsp double-thick cream
60g golden castor sugar
¼ tsp ground cardamom
1 tbsp honey
1 tbsp flour
125g flaked almonds
60g shelled pistachios
Few drops of culinary rose water
For the topping
90g white chocolate
Flaked sea salt, for sprinkling
1. Heat oven to 160°C. Melt together the butter, cream, sugar, cardamom and honey in a saucepan. When the mixture starts to simmer, add in the flour, almonds, pistachios and culinary rose water. Stir well to coat all the nuts.
2. Divide the mix between a 20-hole muffin tin and bake for 12-15 min, until it looks golden brown and caramelised. Remove from the oven and allow to cool for a few min in the tray. Once it’s cool, take out of the tray and transfer to a wire rack lined with greaseproof paper underneath.
3. For the topping, melt white chocolate in a microwave or double boiler, then drizzle over the tops of Florentines to coat. Sprinkle with a little flaked sea salt, and allow to cool before serving.
Clever twist: These Italian faves have been subtly spiced to give them an Eastern flavour.