Almond Brittle with Pumpkin, Sunflower & Sesame Seeds (Florentine Cookies)

Ingredients :-

- 200-230g mixed nuts – Almond, pumpkin, sunflower & sesame.

- 100g bienetta/florenta flour.

Step :-

- Combine all the ingredients together in a bowl.

- pour the mixture into a lined parchment baking dish, spread evenly.

- Baked in preheated oven for 10-15 mins or until the mixture stop bubbling & is golden in colour.

- Let it cool slightly for around 2-3 mins on a wire rack.

- Slice with a knife or pizza cutter when the nuts are slightly hardened up. You have to do this step quick otherwise it will be difficult to cut them in a nice shape.

- Let it cool completely before removing from the parchment paper.

- Store in an airtight container.