Ras Al Hanout Pistachio Belgian Waffles

1. 1

   To make the syrup:

2. 2

   Place the ingredients in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook until thick and syrupy, about 20 minutes.

3. 3

   To make the waffles:

4. 4

   Preheat the waffle iron.

5. 5

   Sift flour, sugar, ras al hanout, baking powder, and salt onto a large piece of parchment paper. Set aside.

6. 6

   Mix the egg yolks and brown butter in the bowl of a standing mixer fitted with the paddle attachment until combined.

7. 7

   Add the half & half to the egg yolks and mix at the lowest speed. Slowly add the dry ingredients to the egg yolks, mixing to combine. Do not overmix.

8. 8

   In a clean mixing bowl, whisk or beat the egg whites until they form soft peaks.

9. 9

   Fold half of the egg whites into the batter. Gently fold in the remaining egg whites until just combined.

10. 10

    Ladle the batter into the heated waffle iron and sprinkle 2 tablespoons pistachios over the top before closing the waffle iron. Cook according to manufacturer's instructions (our large Belgian waffles took about 41/2 minutes).

11. 11

    Waffles may be kept warm in a 250u00b0F oven for up to 20 minutes. They may be frozen for up to one month, then toasted before serving.

* Per serving · 4 servings · Values may vary.