Almond

Almond Paste Waffles

by:
January 21, 2017
4
3 Ratings
Almond Paste Waffles
Photo by Posie Harwood
  • Serves 4
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

What You'll Need
Ingredients
  • 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
Directions
  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.
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See what other Food52ers are saying.

  • Steve
    Steve
  • Wendy K
    Wendy K
  • Sierra Delta
    Sierra Delta
  • Posie (Harwood) Brien
    Posie (Harwood) Brien

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9 Reviews

maureen236
maureen236 August 18, 2024
I have made these subbing in gf flour and they are quite delicious. I also like to add 1 tsp of almond extract as per suggestion of others.
 
AmyCoop
AmyCoop March 27, 2022
Batter was way too thin even with one egg. Burnt and stuck to the waffle iron. Waste of time and ingredients.
 
Steve
Steve April 11, 2020
The first batch seriously lacked in flavor, I would up the salt, and add some almond extract, as mentioned below.

The batter was way too thick for my Belgian waffle maker, so I used my thinner, German one instead. The results of the first waffle were not great, as the waffle wasn't fully cooked in the middle, which was odd for such a thin waffle to start. I thinned the batter just a bit with some 3% milk and the second waffle looked perfect.
 
Wendy K.
Wendy K. May 6, 2017
I've made these several times and they're delicious. I add about a teaspoon of almond extract to elevate the almond flavor. Working the almond paste into the butter is a bit of work, but I do think worth it.
 
Steve
Steve April 11, 2020
I think you are stop on, just made the first batch, and find them almost flavorless.
 
Katherine
Katherine February 8, 2017
Would it be possible to substitute almond milk and lemon juice to this recipe for the buttermilk? I don't eat/drink milk or milk products, but I want to try these waffles!
 
Sierra D.
Sierra D. February 8, 2017
I don't know how to translate 80 grams of almond paste for my kitchen! Could you give me a non-metric measurement, please?
 
Posie (.
Posie (. February 8, 2017
Roughly 1/3 of a cup, packed!
 
Sierra D.
Sierra D. February 8, 2017
Thanks, Posie!