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Spread the sliced almonds on a cookie sheet, and toast 325 degrees for about 5 minutes, stirring once, until they begin to get golden. Remove and set aside.
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In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda and salt.
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In a medium bowl, whisk together the buttermilk, eggs, melted butter and almond extract.
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Pour the wet ingredients into the dry ingredients and stir just until incorporated.
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Heat your waffle iron and brush with a little vegetable oil. Pour about ⅓ - ½ cup batter onto the hot waffle iron.
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Cook until the iron stops steaming or longer if you like yours a little crispy.
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Sprinkle the toasted almonds on top before serving.