Waffle lollipops

Waffle lollipops

Total: 1 hr 53 Min. | Active: 1 hr
Nutritional value / piece: 149 kcal
, Fat: 8 g
, Carbohydrate: 16 g
, Protein: 3 g


40 pieces


The original recipe with guaranteed success is for 40 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


400g white flour
200g shelled ground almonds
200g sugar
1 organic lemon, use grated zest only
½tsp salt
200g butter, cut into pieces, cold
2 eggs, beaten


100g caramel cookie spread
100g apricot jam
2tbsp icing sugar
40 wooden sticks
a little sugar pearl
a little caramel cookie spread
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How it's done


Mix the flour, almonds, sugar, lemon zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the eggs, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape

Roll out the dough in batches between a cut-open plastic bag to a thickness of approx. 2 mm. Cut out circles approx. 5 cm in diameter. Place the biscuits on two baking trays lined with baking paper, chill for approx. 15 mins.

To bake each tray

Approx. 8 mins. in the centre of an oven preheated to 200°C. Using a cooling rack, immediately press squares into half of the circles, leave all of the biscuits to cool on a cooling rack.


Cover the bases with the spread and the lids with the apricot jam, place the wooden sticks in the middle of the bases, place the lids on top, press down gently, dust with icing sugar. Decorate the waffles with the pearls (using a little of the spread to glue them down).

Good to know
Tip: Cut out circles approx. 7 cm in diameter instead of 5 cm.

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