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Almojktd Puffs

A baked almond puff made with almonds, butter, flour, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Almojktd Puffs

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Blanch and pound the almonds to a smooth paste.

  2. Melt the butter and mix in the flour, sugar, and pounded almonds.

  3. Beat the mixture well and pour it into well-buttered cups or tiny jelly-pots.

Bake and serve

  1. Bake in a 350°F (175°C) oven for about 20 minutes, or longer if the puffs are large.

  2. Turn them out onto a dish with the bottom side up and serve.

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 + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Almonds
Provide the bulk of the paste, adding nutty flavour and a tender, dense crumb.
Butter
Adds fat for richness and moisture, and helps the puffs brown during baking.
Flour
Gives the mixture structure so the puffs hold their shape after baking.
Sugar
Adds sweetness and contributes to browning on the outside of the puffs.

The step that matters

Beating the mixture well. Thorough beating evenly distributes the almond paste, butter, and flour so the puffs bake uniformly and do not turn out dense or uneven in texture.

“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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