Preheat the oven to 200C/180C Fan/Gas Mark 6 and line 2 baking trays with parchment paper.
On another tray place the almond flakes and chopped pistachio nuts, in a single layer. Toast in the oven for 4 minutes and then add the coconut flakes and toast for a further 3 minutes together. Set aside.
Gently melt the butter over a medium heat, add the maple syrup and cook until the mixture begins to bubble. Then add the flour, salt and cream and whisk well. Transfer to a large bowl and add the toasted nuts and fruit. Mix well.
Place an oiled round 8cm cookie cutter on the lined tray and add 1 tablespoon full of the florentine mix. Flatten the mix with the back of a spoon and repeat.
Bake the florentines for 9 – 10 minutes until golden brown on the middle shelf and repeat until all the biscuits are baked. Leave to cool.
Meanwhile melt the dark chocolate in a bowl over a pan of simmering water, stirring regularly. Do not let the bowl touch the water.
Dip the cooled biscuits in the chocolate and place them chocolate side up on the baking tray.
Now melt the white chocolate following the same method. Fill a piping bag with the melted white chocolate and cut the tip of the piping bag to make a small opening. Decorate the biscuits and leave them on the tray to set.