Almond waffles with eggnog cream

1.

Mix the fat, sugar and 1 packet of vanilla sugar until frothy. Stir in eggs one at a time. Mix the flour, baking powder and almonds and stir in with the milk. Put a small sauce ladle at a time into a hot, greased waffle iron.

2.

Bake approx. 9 golden brown waffles one after the other. Roast the almond flakes in a dry pan until golden brown. Whip the cream until stiff, pour in the cream setting agent and the rest of the vanilla sugar. Stir in 4-5 tablespoons of egg liqueur.

3.

Read the raspberries. Dust warm waffles with powdered sugar and serve with cream, raspberries and flaked almonds. Pour over the remaining egg liqueur and serve. Makes about 9 waffles.