In a mixing bowl, stir in egg whites, melted butter, honey, vanilla extract, icing sugar and plain flour together until combined.
Then, fold in the rest of the ingredients, sliced almonds, sunflower seeds, cranberries, and black sesame seeds.
Lightly grease your florentine pan with some vegetable oil.
Spoon in about half a tablespoon worth of mixture onto each mould.
Then, use the back of the spoon to lightly spread it out evenly.
Bake it in a preheated oven at 180C for 8 to 12 minutes.
Let it cool for awhile until harden before removing it from the pan.
Enjoy your sweet and nutty cookie!