Step 1

Preheat oven to 350 F (180 C). Spread the almonds and seeds on a baking sheet and bake for 10 minutes or until nicely golden brown. Remove from the oven and set aside

Step 2

Lower the oven temperature to 300 F (150 C). Line the baking sheet with a parchment paper and lightly brush with a bit of oil to prevent sticking

Step 3

Mix egg white with icing sugar with a fork until the egg whites are kinda frothy. Add the rest of the ingredients and stir to combine everything. Make sure they are really well combined and the egg white mixture coats all the nuts and seeds

Step 4

Use a spoon to scoop up the mixture on a prepared pan and then use the back of the spoon to spread it thin without any gaps, about 3-inch in diameter. Repeat with the rest of the mixture

Step 5

Bake in a preheated oven for 20-25 minutes or until they are golden brown. Check the bottom of the florentine, it they are not browned yet, bake a bit longer

Step 6

They appear to be soft out from the oven. Let them cool on the pan for 5 minutes and then transfer to a cooling rack to let them cool down completely. They will be crispy once cooled down

Step 7

Melt the chocolate in the microwave for 20-30 seconds and then stir until smooth. Dip half of the crispy florentine in the chocolate and place on a cooling rack to let the chocolate sets. You can also use a spoon to spread some chocolate on top of the florentine crisps and let the chocolate sets at room temperature

Step 8

Store them in an air-tight container and they can stay crispy for 5 days (it was about a week for me)