Ingredients:

• 100g Almond Flakes (杏仁片)
• 80g Pumpkin Seeds (南瓜籽)
• 80g Sunflower Seeds (葵花籽)
• 20g Black Sesame Seeds (黑芝麻)
• 20g White Sesame Seeds (白芝麻)
• 100g Florentine Powder (麦芽糖粉)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. Prepare Dry Ingredients: In a mixing bowl, combine almond flakes, pumpkin seeds, sunflower seeds, black sesame seeds, white sesame seeds, and Florentine powder. Mix them together until well combined.

3. Melt Florentine Powder: In a small saucepan, melt the Florentine powder over low heat until it becomes a liquid consistency. Make sure to stir continuously to avoid burning. Once melted, remove from heat.

4. Combine Wet and Dry Ingredients: Pour the melted Florentine powder over the dry ingredients mixture. Stir well until all the dry ingredients are coated evenly with the melted mixture.

5. Shape the Cookies: Drop spoonfuls of the mixture onto the prepared baking sheet, leaving enough space between each mound as they will spread during baking. You can use the back of the spoon to flatten and shape them.

6. Bake: Bake in the preheated oven for about 10-12 minutes or until the edges of the biscuits are golden brown. Keep a close eye on them to prevent over-baking.

7. Cool: Allow the Florentine biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

8. Store: Once completely cooled, store the Florentine biscuits in an airtight container. They can be kept at room temperature.

9. Serve and Enjoy: These crunchy Florentine Biscuits are ready to be enjoyed! They make a delightful treat with a cup of tea or coffee.

Feel free to adjust the quantities of the ingredients to suit your preferences. Enjoy your baking!