Recipes, re-invented from cooking shows
Spiced Nut Stroopwafels
Prep. Time:
Baking Time:
Total Time:
40 mins
90 minutes
Serves:
12
Ingredients
1 ¼ cups all-purpose flour
1 teaspoon baking powder
2 teaspoons Saigon cinnamon
¼ teaspoon salt
2 eggs
¾ cup caster sugar
2 teaspoons vanilla powder
Zest of 1 lemon
⅓ cup European butter, melted and cooled
Caramel Filling:
1 tablespoon Dutch stroop syrup
⅓ cup heavy cream
1 tablespoon European butter
½ teaspoon salt
Almond Praline:
1.5 cups toasted slivered almonds
2 cups caster sugar
1 tablespoon butter
1/2 cup water
Instructions
Heat your stroopwafel iron.
In a large bowl, whisk together flour, baking powder, cinnamon and salt; set aside.
Whisk together eggs, sugar, vanilla and lemon zest and then slowly add the butter, whisking to form a smooth and creamy batter. Add flour mixture and whisk until thoroughly combined.
Pipe batter into your heated stroopwafel iron. Cook until golden brown, typically 1 1/2 to 2 minutes. Remove and leave to cool completely on a wire tray.
Caramel:
Over a low heat, mix stroop syrup with the cream, stirring. Add butter and salt and stir until smooth.
Almond Praline:
Line a baking sheet with parchment paper which is marked with circles to match your stroopwafels. Butter the parchment. Set aside.
In a pan, mix the sugar and water over low heat. Allow the sugar to dissolve (swirl the pan, don’t stir) and then bring to a simmer. Keep swirling the pan to prevent crystals from forming.
Simmer without stirring until the caramel is deep golden brown (10-15 minutes).
Quickly remove from the heat and add in the butter and almonds, stirring well. Pour the praline onto the circles on your prepared baking sheet. Leave to set.
Assembly:
Spread caramel onto half the cookies, add a praline circle, then sandwich with remaining cookies.
Tell us about your experience of this site
Did you try out this recipe? Do you need some questions answering? Please, tell us what you need and we'll hurry to help.