Almond Poppyseed Waffles
- 3 tablespoons almond paste
- 2 cups whole milk
- 1 cup sour cream
- 1 tablespoon almond extract
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1-1/2 teaspoons kosher salt
- 1/4 cup poppy seeds
- 1/2 stick unsalted butter melted
- 1 cup sliced almonds toasted
- Whipped butter for serving
- Maple syrup for serving
- Heat the oven to 200°F.
- In a dry skillet, toast almonds over medium heat, tossing often to evenly brown. Remove from heat immediately and place on a plate for serving.
- Place the almond paste in the bowl of an electric mixer fitted with the whisk attachment. Add the milk, sour cream, almond extract, and eggs. Whisk until well-blended and smooth.
- In a separate large mixing bowl, add the flour, sugar, baking powder, salt, and poppy seeds. Whisk well to thoroughly combine.
- Slowly pour the liquid ingredients into the dry ingredients while gently stirring, and mix just until combined. (Don’t overmix or the waffles will be tough and chewy). The mixture will be a little lumpy (and that’s OK; if you have pockets of flour bigger than a dime, smash them against the side of the bowl to break them apart without having to stir the batter more).
- Pour in the melted butter and gently mix with a spoon just until incorporated.
- If using an electric griddle or waffle maker, set the heat to 350°F.
- Spray griddle or waffle maker with cooking spray.
- Ladle batter onto waffle maker and cook until golden brown.
- Repeat with the remaining batter.
- Keep the waffles warm on a heatproof platter or baking sheet in the oven.
- Serve with whipped butter, maple syrup and sprinkle with toasted almonds.