Dice the unsalted butter and place the bowl. And heat it up in the microwave until melted. Mix the sugar. (it is not needed to melt completely) Beat the egg yolk. Sieve the soft flour and whisk. After rectanglifing the dough on the plastic wrap, cover it with plastic wrap and roll. Refrigerate for more than 2 hours. Cut the dough into a half. Roll out the dough about 18.5 x 20.5cm with dusting flour. Prick the crust with a fork. Bake for 16-18 minutes at 170℃ until golden and cool down. Toast the almond dice for 6-7 minutes at 170℃ and cool down. Boil the sugar, honey, unsalted butter and fresh cream on the pot over medium heat. When it boils, add the almond dice and cacao nibs. When it is combined with caramel, remove from heat. And then pour it evenly on the cookie. Make the sesame caramel in the same way. Bake for 18-20 minutes at 170℃, turn the front and the back side of it during baking for coloring evenly. When it is warm, turn it upside down and cut the edge of the Florentine. Cut the 18cm into sixths (3cm), 20cm into a half (10cm).