Paul Hollywood's direct critique—"Looks a little bit lumpy. Too lumpy"—and Prue Leith's confirmation that she "worried a bit about the very large nuts" teaches an important lesson about proportion in delicate baking. Mark's intention was sound: "I'm leaving some of the nuts quite large so that there is nuttiness in every bite." However, there's a crucial difference between substantial texture and structural awkwardness. Florentines are meant to be thin, lacy, and elegant—large nut chunks create visual and textural disruption rather than pleasant contrast. The fix is straightforward: chop macadamia nuts to roughly 1/4-inch pieces. This size still provides nutty flavor and satisfying crunch in every bite without creating the lumpy appearance that both judges criticized. The sliced almonds can remain as-is since their flat shape spreads naturally during baking. This principle applies broadly to delicate confections: ingredient size should complement the intended final texture, not fight against it.