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Italian Wafers

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Almond and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,245 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Italian Wafers

Oven, in the book's wordsA slack oven

Ingredients

Directions

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

  1. Cut wafer papers into an oval shape.

  2. Spread a thin layer of French macaroon paste on each wafer.

  3. Cover the wafers evenly with chopped almonds.

  4. Bake on arched pans in a slack oven at 400°F (200°C).

  5. Butter the pans lightly and rub with paper to avoid discoloration.

  6. Remove wafers while hot.

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. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

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