Preheat the oven to 375F.
Coat 2 large baking sheets with cooking spray.
Invert six 6oz. custard cups on a work surface.
1/3 cup packed light brown sugar
1/4 cup light corn syrup
4 tbsp. butter
1/2 cup whole grain pastry flour
1/4 cup finely chopped almonds
1/8 tsp. salt
Raspberry or other flavor sorbet
In a medium saucepan, combine the brown sugar, corn syrup, and butter.
Stir over medium heat until the mixture comes to a boil and the sugar dissolves.
Remove from the heat.
Stir in the flour, almonds, and salt.
For each cookie, spoon 3 heaping teaspoons of the batter onto a baking sheet and smooth it into a circle.
Leaving 3" between cookies, repeat to make 3 cookies per sheet.
Place both baking sheets in the oven.
Bake for 4 minutes, or until browned.
Cool on racks for 1 minute.
Working quickly, use a metal spatula to remove the cookies from the sheets and drape them over the upside-down custard cups.
Let harden for about 3 minutes.
Repeat with the remaining batter to make a total of 18 cookies.
To serve, spoon sorbet into the cookie cups.