Instructions: Preheat oven to 350 degrees. In a medium-size saucepan, combine butter, sugar, and corn syrup and cook over medium heat, stirring constantly, until very smooth, 2 to 3 minutes. Add espresso, orange zest, orange juice concentrate, and vanilla and simmer for about 1 minute to dissolve the espresso powder. Remove from heat and stir in flour.

Drop heaping teaspoons onto a well-greased baking sheet. Top each cookie with some of the ground nuts. Bake for 10 to 12 minutes, or until golden brown and lacy.

Remove from oven and allow to stand for just under a minute. Remove cookies from pan with a spatula and place over a rolling pin to shape. This must be done before the cookies harden. Use wine bottles if you need more room. Let cookies cool on the rolling pin until they hold their shape, about 5 minutes.

Makes about two dozen.

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