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Author Notes: These waffles have further convinced me almond paste makes all baked goods better. They taste like classic buttermilk waffles (crispy on the outside, light and airy on the inside) but with a little extra nuttiness and sweetness from the almond paste. They freeze beautifully, too. —Posie Harwood
- 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
- Add the milk and butter to a medium saucepan and cook over medium heat until the butter melts. Add the sugar and almond paste (it helps to cut it into small chunks first), and stir the almond paste into the hot milk/butter mixture until it is mostly dissolved (use a spatula to smoosh it around to help it dissolve).
- Add the flour, baking powder, salt, and eggs. Whisk well to combine, then set the batter aside for 10 minutes to rest while you heat your waffle iron.
- Cook the waffles according to the instructions for your waffle iron.
- Eat while nice and hot! Or let them cool and freeze them—frozen waffles are delicious in my opinion, or you can toast them and enjoy them hot.
- This recipe is a Community Pick!