Nutty Lacy Tuile Cookies

Nutty Lacy Tuile Cookies
1 cup unsalted butter
1 cup packed light brown sugar
1 cup golden corn syrup
1 cup ground hazelnuts or almonds, or nut of choice (nut flour)
1 1/2 cups all-purpose (plain) flour

In a medium saucepan, melt together the butter, sugar, and corn syrup. Stir in nuts and flour.
At this point, the batter may be used right away or stored in the refrigerator for later.
To make tuiles: spoon batter onto silicone-line dbaking sheets. I used about 1/4 teaspoon for each tuile, but you may use more for bigger tuile. Space them far apart, I recommend doing no more than six per baking sheet, as they will harden before you can form them anyway.

Bake at 400°F for 5-10 minutes until the edges are browned and center is golden. They need to set for a minute or two on the cookie sheet after coming out of the oven and will color slightly more, so do not overbake them. They are really easy to overbake, and be sure to use a convection oven so they bake evenly. If they are underbaked, they will fall apart.

To form the tuiles, you can drape the warm cookies, carefully removing them from the cookie sheet with a flat metal spatula, over ladles, a rolling pin, or roll them into a cigar shape, as you desire. I used a two ounce ladle to form cups to hold my sorbet balls from the other day.