For this dessert I have to give total credit to my oldest son. It was completely his idea. I was making lace cookies for fun. I had never made them before. They are quite unique. My oldest said, "Hey, why don't you shape the cookies like a taco shell and fill them with something and make dessert tacos?" Brilliant! He's creating his own desserts. I think I'm raising him right!
This is how they come together.
Start by making the lace taco shell. In a small skillet, melt 1/2 cup of unsalted butter. Stir in 2/3 cup of ground almonds, 1/2 cup sugar, 2 tablespoons of milk, and 3 tablespoons of all-purpose flour. Stir until it is well blended, keeping it warm but not bubbling.
After you remove them from the oven, let them cool for about a minute or so. As soon as you can get a thin spatula underneath them without mushing them it's time to move. Place them over a parchment covered glass or rolling pin, whatever is the right size. You can see my cooling contraption below. I found a bud vase that was the right size, balanced it on two drinking glasses and covered it with parchment paper.
Let the cookies cool on the form until they are stiff. Remove them gently and they are ready for filling.
I simply spooned in some warm apple pie filling(yes, I admit it, mine came from a can. Feel free to make your own if you feel so inclined.). Next came the whipped cream and a drizzle of caramel sauce. The apple flavors were a great combination with the almond-caramel crunch of the cookies.