Almond Paste Waffles

January 21, 2017
Photo by Posie Harwood
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) Brien

  • Serves 4
  • 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
In This Recipe
  1. 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).
  2. 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.
  3. Cook the waffles according to the instructions for your waffle iron.
  4. 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.

See Reviews

See what other Food52ers are saying.

  • Steve
  • Wendy K
    Wendy K
  • Sierra Delta
    Sierra Delta
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.