1. In a small bowl combine the flour and almonds; set aside. In a medium saucepan bring the brown sugar, corn syrup, and butter to a full boil over medium heat. Remove from heat. Stir in the flour mixture and vanilla.
2. Line a large cookie sheet with parchment paper. For each cookie cup, drop about 3 tablespoonfuls of batter about 5 inches apart onto prepared cookie sheet (bake 3 or 4 at a time). Bake in a 350 degrees oven for 10 to 12 minutes or until bubbly and deep golden brown (cookies will form irregular shapes). Let stand on cookie sheet about 2 minutes. When firm but still pliable, place on top of inverted custard cups to form small bowls. Cool to room temperature.
3. To serve, fill 6 of the cups with scoops of sorbet. Garnish with raspberries. Serve immediately. Store the remaining cups in an airtight container in the freezer for up to 3 months.