Yield: Yields 6-1/2 cups batter, enough for about 12 standard waffles
To maximize the toasty hazelnut flavor that makes these waffles special, make the batter no more than 2 hours in advance and cook the waffles just before sitting down to eat. To keep the first batches warm while you finish cooking the last of the batter, spread (rather than stacking) the waffles directly on a rack in a 200°F oven. Or, bring the waffle maker right to the table and cook them to order.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I have made this recipe many times over the years. An excellent recipe. I use hazelnuts or almonds or a combination of both. I don't bother taking the skins off and it works just fine. They freeze well, you can take them out of the freezer individually and toast them in the toaster oven - my daughter loves them! And guests love them too!
These waffles are awesome! A few extra steps to roast and grind the haslenuts but so worth it.
Very delicious waffles - my husband and I loved them! We usually make waffles on New Years Day and this is now our favorite recipe. I modified the recipe a bit as I did not have cake flour on hand. Instead of cake flour I used almond meal. I also omitted baking soda. My waffle maker is pretty big so we got 8 waffles out of this recipe instead of 12. Very yummy! Try it, you won't regret.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?