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1
Preheat the oven to 350 degrees.
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2
Mix the flour and almonds together.
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3
In a small, heavy saucepan heat the corn syrup, sugar, butter and chocolate over low heat, stirring constantly until mixture just comes to a simmer.
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4
Remove from the heat and stir in the vanilla, then add flour mixture and stir until smooth.
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5
Butter a cookie sheet and drop the dough by the spoonful, leaving at least 3 inches on all sides for spreading.
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6
Bake 4 at a time for 8 to 10 minutes, then remove from the oven and let rest 1 to 1 1/2 minutes.
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7
Lift cookies from pan with a thin metal spatula and drape over upside-down coffee cups to form cup-like containers for the sorbet.
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8
Continue until you have used all the mixture.
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9
Let the shells cool completely on the coffee cups, then stack the shells carefully and, if desired, store in airtight container for up to 3 days.
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10
To make the sorbet, whisk all the ingredients together in a bowl, stirring until sugar is dissolved.
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11
Process in an ice cream maker according to the manufacturer's instructions.
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12
Keep frozen until ready to serve.
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13
Scoop a ball of tangerine sorbet into each chocolate shell and garnish the plate with wafer cookies, if desired.
