Almond Waffles recipe from Food & Wine

 A few days ago, I came across a recipe for Buttermilk Almond waffles. As I had never heard of including almonds in the batter, I decided to give it a try, and the image of the recipe was also the selling point for me, haha. I gave the recipe a go, and I was not disappointed. The toasted, ground almonds thrown into the mix added a delightful texture, and a delicious, nutty flavor. While they do require some extra steps, versus that of preparing classic waffles, it is very much worth the extra effort, which is little. So, give them a try--if you are a fan of almonds, you won't be sorry.








Ingredients

3/4 cup unsalted roasted almonds (I used sliced and toasted them myself in a 400 degree oven for 3 and a half minutes)
1 1/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspon kosher salt (I used sea salt, which works well too)
4 eggs, separated
2 cups buttermilk
1 1/2 sticks unsalted butter, melted and cooled
Vegetable oil spray

Directions

1. Heat the waffle iron until hot.
2. In a food processor, pulse the almonds until finely ground. Transfer to a large bowl.
Whisk in the flour, sugar, baking powder, baking soda and salt. In a medium bowl, using
an electric mixer, beat the egg whites at high speed until medium-soft peaks form, about 1
minute.
3. In another medium bowl, whisk the egg yolks with the buttermilk and melted butter.
Whisk the wet ingredients into the dry ingredients, then fold the beaten egg whites until
no white streaks remain.
4. Spray the waffle iron with oil. Pour 1/2 to 3/4 cup of the batter onto the iron, spreading
evenly. Cook until the waffle is golden brown, about 3 or 4 minutes.
Serve with warm syrup, and or fresh fruit. It is very delicious with toasted almonds sprinkled
on top with the combination of the fruit.