RE C IP E S
RASPBERRY ALMOND WAFFLES
2 cups of unsifted all purpose flour
½ cup finely ground toasted almonds
1 Tbsp. baking powder
½ tsp. salt
3 eggs, separated
1¾ cups of milk
2 Tbsp. vegetable oil
1 tsp. grated orange peel
1 tsp. lemon extract
3 tbsp. sugar
1 pint Raspberries
In a large bowl, combine flour, almonds, baking powder and salt. In a second bowl,
beat egg yolks until well blended; blend in milk, vegetable oil, orange peel and lemon
extract. Pour over flour mixture and stir until well blended. Set aside.
Beat egg whites until foamy, gradually add sugar and continue beating until stiff
peaks form. Gradually fold into batter.
Pour about ¾ cup batter onto center of the preheated waffle plate. Close waffle
maker; lock the handle.
Wait 10 seconds, then using the cool-touch handle, turn over the waffle maker.
If making a second waffle, unlock the handle and open the second set of plates. Pour
about ¾ cup of batter into the center of the lower waffle plate. Wait 10 seconds, then
using the cool-touch handle, turn over the waffle maker.
Cook 3-4 minutes or until steaming subsides.
Note: Do not open the waffle maker before the steaming subsides. If waffle is not fully
cooked, it may split and be difficult to remove.
Remove each waffle using a non-metallic spatula.
Serve waffles topped with raspberries and dusted with confectioners' sugar.
Close the waffle maker and wait for the temperature ready indicator light to
illuminate. Repeat with remaining batter.
Note: Cooked waffles can be placed on a rack or on a cookie sheet in a preheated
oven set to 300ºF for up to 10 minutes.
Serve with maple syrup.
Makes 6 waffles.