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Fancy Marzipan Waffles
It’s still a bit chilly outside for the beginning of spring and we thought we would sweeten the afternoon with some delicious marzipan waffles.These are very easy to make. Flour, nuts, grated marzipan and a waffle iron and in a jiffy, the delicious waffles are done. If you take good eggs from free-range chickens, the waffles turn pretty yellow.
For the compote of apricots / pears or peaches we take this season the variant of the tin / glass.
With delicious spices, e.g. Cloves or some star anise / ginger, can be conjured up within a few minutes a delicious fruit compote.
In addition, it also tastes great with ice cream, crepes or pancakes.
So I think you should just give it a try, because most of the required ingredients you have at home.
Have fun and a good appetite wishes the kitchen team of klaraslife.
Marzipan Waffles
4-5 waffles
85 g butter, soft
60 g brown sugar
110 g wheat flour
50 g of ground hazelnuts
1 tsp baking powder
40 g of marzipan
120 ml of vegetable milk
2 eggs from happy chickens (size Small)
Aprikosekompott
280 g apricot halves from the tin (410g) natural sweetet
250 ml apple juice
1 tsp lemon zest
1-2 cloves
2 tsp cornstarch
Beat the butter and sugar with the hand mixer until frothy. Gradually stir in the eggs. Mix flour with baking powder and nuts and mix alternately with the milk under the butter egg mass. Grate the marzipan roughly and stir in the batter.
Let the dough rest for 20 minutes.
Wash the apricots and cut into strips.
Boil the apple juice, lemon zest and cloves in a small pot. Mix the cornflour with a little cold water, add to the broth and bring to a boil. Put the pot in front of the heat, add the apricots and let it rest for 10-15 minutes.
Bake waffles in hot waffle iron in portions golden brown.
Serve with apricot compote. The waffles taste fresh the best.
Marzipan Waffles
Ingredients
- 85 g butter soft
- 60 g brown sugar
- 110 g wheat flour
- 50 g of ground hazelnuts
- 1 tsp baking powder
- 40 g of
- marzipan
- 120 ml of vegetable milk
- 2 eggs from happy chickens size Small
apricot compote
- 280 g apricot halves from the tin 410g natural sweetet
- 250 ml apple juice
- 1 tsp lemon zest
- 1-2 cloves
- 2 tsp cornstarch
Instructions
- Beat the butter and sugar with the hand mixer until frothy. Gradually stir in the eggs. Mix flour with baking powder and nuts and mix alternately with the milk under the butter egg mass.
- Grate the marzipan roughly and stir in the batter.
- Let the dough rest for 20 minutes.
apricot compote
- Wash the apricots and cut into strips.
- Boil the apple juice, lemon zest and cloves in a small pot. Mix the cornflour with a little cold water, add to the broth and bring to a boil. Put the pot in front of the heat, add the apricots and let it rest for 10-15 minutes.
- Bake waffles in hot waffle iron in portions golden brown.
- Serve with apricot compote. The waffles taste fresh the best.
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