Instructions

Heat your stroopwafel iron.

In a large bowl, whisk together flour, baking powder, cinnamon and salt; set aside.

Whisk together eggs, sugar, vanilla and lemon zest and then slowly add the butter, whisking to form a smooth and creamy batter. Add flour mixture and whisk until thoroughly combined.

Pipe batter into your heated stroopwafel iron. Cook until golden brown, typically 1 1/2 to 2 minutes. Remove and leave to cool completely on a wire tray.

Caramel: 
Over a low heat, mix stroop syrup with the cream, stirring. Add butter and salt and stir until smooth.

Almond Praline:
Line a baking sheet with parchment paper which is marked with circles to match your stroopwafels. Butter the parchment. Set aside. 

In a pan, mix the sugar and water over low heat. Allow the sugar to dissolve (swirl the pan, don’t stir) and then bring to a simmer. Keep swirling the pan to prevent crystals from forming. 

Simmer without stirring until the caramel is deep golden brown (10-15 minutes).

Quickly remove from the heat and add in the butter and almonds, stirring well. Pour the praline onto the circles on your prepared baking sheet. Leave to set.

Assembly:
Spread caramel onto half the cookies, add a praline circle, then sandwich with remaining cookies.