Let me make a case for waffles. I don't mean to imply that waffles aren't universally loved (they are), but they're relegated to the brunch table and they shouldn't be. Not only can waffles be sweet or savory, they're also excellent vehicles for all sorts of toppings, from fruit compote to fried chicken. In that regard, you could think of them as the easier, more casual cousin of a piece of toast.
Waffle batter takes mere minutes to mix up, and they're ready moments later. You don't even need to turn on the oven! It's almost too good to believe. My mother used to make classic buttermilk waffles in big batches, cooling and freezing halves of them to bring out and toast for a quick breakfast. As sneaky, ever-hungry children, we quickly discovered frozen waffles are actually a delicacy in their own right.
In my household, a cache of frozen homemade waffles is just as useful as batches of cooked grains or pre-prepped vegetables. We like to heat them up and eat them for dessert. I prefer my waffles on the not-too-sweet side, so you can dress them up with maple syrup as you see fit. But as the world's foremost almond paste fangirl (see here and here), I've been captivated by the idea of adding almond paste to my standard baking recipes, including waffles.
Would it "melt" properly into the batter? Would the flavor shine through? Would it be too sweet?
To answer: It melts nicely, and you don't need to be too concerned about it being incorporated completely smoothly. To help blend it in, you'll melt together butter and milk and then add the almond paste to the hot milk mixture and stir it around to get it to dissolve.
The flavor is subtle, yet prominent, and nutty, yet complex. These waffles are slightly sweeter than a classic buttermilk waffle but nowhere near as sweet as something like a Belgian waffle. Crisp and light, they're good any time of the day.
| 2/3 | cup buttermilk |
| 4 | tablespoons unsalted butter |
| 80 | grams almond paste |
| 1 | tablespoon brown sugar (or granulated sugar) |
| 1 | cup flour |
| 1 | teaspoon baking powder |
| Pinch of salt | |
| 2 | eggs |
| 2/3 | cup buttermilk |
| 4 | tablespoons unsalted butter |
| 80 | grams almond paste |
| 1 | tablespoon brown sugar (or granulated sugar) |
| 1 | cup flour |
| 1 | teaspoon baking powder |
| Pinch of salt | |
| 2 | eggs |
Do you have a favorite recipe that uses almond paste? Tell us about it in the comments!
Posie Harwood is a writer, photographer, and food stylist based in New York. You can read more of her writing here.
Written by: Posie (Harwood) Brien
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11 Comments
i think it's a bit of a stretch to say that making waffles is easier than making a piece of toast ... not to mention the cleaning up ...
but i darn well love waffles.
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