Knead 75 g flour, ground almonds, 30 g sugar, salt, egg and 60 g softened butter first with the dough hooks of the hand mixer, then with your hands to a smooth dough, form into a flat slice, wrap in foil and chill for about 15 minutes.
Chop the walnuts, dice the apricots. Knead the dough again, roll out to a thickness of approx. 3 mm and cut out cookies with a cookie cutter (approx. 6 cm Ø). Place the cookies on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas mark 3) for approx. 7 minutes.
Take out and let it cool down.
Put 100 g sugar, 10 g butter, rapeseed oil and whipped cream in a saucepan and bring to the boil. Add flaked almonds, walnuts, apricot pieces, sunflower and pumpkin seeds and simmer at low heat for about 3 minutes.
Add 30 g flour and stir in. Remove the pot from the stove.
Put a biscuit Florentine paste in the middle of each shortbread cookie and bake in the oven at the same temperature for about 6 minutes. Put the biscuits on a cake rack and let them cool down. Melt the chocolate and spread it in strips over the biscuits.