Beat butter and sugar until creamy. Add egg yolk and mix well. Mix sieve flour, baking powder, gingerbread spice and salt into butter mixture. Roll out to 5 mm and bake at 160°C for 25min.
Heat up the cream, butter, honey, salt and glucose. Caramelized the sugar and mix well with hot cream mixture. Stir well with sieved flour and then the nuts. Spread onto the pre-baked sable dough and bake at 180°C for 10min. Leave to cool down. Cut into desire shape (4.5cm x 2cm) and dipped with tempered raspberry chocolate.
PEPPER MANGO TUILE
Mix almond powder, flour, sugar and mango puree together. Add melted butter and mix well with the mango mixture. Spread thinly onto greased baking tray and sprinkle with crushed black peppercorn. Bake at 180°C for 8 minutes or till golden brown. Shape the tuile is still warm, cool down and decorate on top of pistachio ganache.
Cut nutty florentine into (4.5cm x 2cm) and dipped with tempered raspberry chocolate. Decorate with pistachio ganache and follow by pepper mango tuile on top. Decorate with gold leaf.