Chopped pecans whisked with whole wheat pastry flour and arrowroot meet a blend of rice syrup, maple syrup, vanilla, and sea salt; after a fifteen-minute rest, the batter bakes into thin, crisp wafers.
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Preheat convection oven to 300° F (350° F in conventional oven). Line 5 half-sheet trays with Silpats.
Transfer chopped pecans to medium bowl and add flour and arrowroot. Whisk to combine.
In separate bowl, whisk oil, rice syrup, maple syrup, vanilla, and salt until thoroughly combined. Add to pecan/flour mixture, mixing until combined. Let batter sit for 15 minutes .
Use teaspoon measure to drop batter onto Silpat-lined sheets. Place only 5 cookies per sheet – one in each corner and one in middle. one sheet at a time for 10 minutes until cookies are bubbly.
Cool cookies for approximately 30 seconds before removing from Silpats. Working quickly (because cookies cool and set hard very fast), remove tuiles from sheet tray using small offset spatula and wrap around cannoli molds. Repeat procedure with remaining sheet trays until all batter is used.
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