Espresso Pine Nut Waffles

For the espresso pine nut wafers, toast the pine nuts in a pan without fat until golden brown and let cool slightly. Finely chop the espresso beans with a sharp knife.

Beat the butter, 50 g sugar and vanilla sugar until fluffy. Separate the eggs. Stir the egg yolks into the butter-sugar cream. Mix flour, baking powder and pine nuts and stir in alternately with whipped cream, espresso and espresso beans.

Beat the egg whites with salt and remaining sugar until thick and creamy and fold in.

Preheat the waffle iron, grease the baking surfaces thinly. Place about 2 tablespoons of batter in the center of the bottom baking surface and close the waffle iron. Bake the waffle in about 2 minutes until crisp and light brown.

Remove the espresso pine nut waffles, place on a cooling rack and proceed in the same way with the remaining batter.

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