All ingredients should be at least room temperature. Beat the butter with a mixer until it shows peaks. Then gradually beat in the eggs and sugar. The longer you stir, the finer and fluffier the mixture will be.
Then stir in the vanilla sugar, rum and the remaining flavors. Beat in the grated almonds and then the flour mixed with the starch and baking powder, alternating with the milk.
The result is a fairly airy, very thick batter. Preheat the waffle iron and grease it with very little butter at most (later you won’t need to grease it at all).
Spoon two tablespoons of the batter into the center, spread just slightly, fold shut and bake for about 3 minutes. I bake them just over three minutes on the highest setting of my waffle iron, but you’ll have to test that out with your waffle iron.
Then remove and let cool on a cooling rack.
The base quantity makes about 20 waffles.
