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Dessert

Italian Water Biscuits

A light biscuit made from eggs, powdered sugar, and flour, baked in a ring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Italian Water Biscuits

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Preheat the oven to 400°F (200°C).

  2. Whisk together the yolks and whites of 6 eggs with the powdered sugar for 30 minutes.

  3. Add the sifted flour to the egg mixture and mix well.

Shape and bake

  1. Cut a piece of wood into a round ring, about the size of a large cup and ⅛ inch thick, with a handle.

  2. Spread a tablespoon of batter into the ring until filled.

  3. Lift the wood to leave the cake on the paper without touching.

  4. Place as many cakes on the paper as possible without them touching.

  5. Bake in the hot oven for 5 minutes, watching to prevent burning.

Cool and dry

  1. Let the cakes cool completely.

  2. Wet the paper to remove the cakes easily.

  3. Return the cakes to the oven to dry and crisp.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whites trap air and set the structure, while yolks add richness and help the biscuits hold together.
Powdered sugar
Sweetens the batter and dissolves readily into the whisked eggs for a smooth, light mix.
Flour
Provides the starch and gluten that set the cakes into a firm, crisp structure once baked.

The step that matters

Whisking the eggs with sugar. The egg foam must be whisked long enough to hold air. Air bubbles give the cakes their lift, and an under-whisked batter bakes dense and flat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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