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Cardamom-Semolina Shortbread Cookies

The dough for these cardamom-semolina shortbread cookies can be frozen up to one month ahead.

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Why it works: Semolina and cardamom work together. They rank in the top 5% of all ingredient pairs, and 32 recipes mention both. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bonappetit. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Semolina + cardamomtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together32 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + semolinatop 2% of all pairs
    Aroma overlapstrong
    Mentioned together310 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cardamom + orangetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together228 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Semolina + pastatop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + pastatop 5% of all pairs
    Aroma overlapstrong
    Mentioned together610 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Flavor stand-ins for the orange

How well each one fits the dish's main ingredients (flour, semolina, pasta, cardamom, butter, sugar, egg):

  1. Lemonbetter flavor fit
  2. Vanillabetter flavor fit
  3. Raisinabout as good a flavor fit
  4. Orangethe original

Fit is the average pairing score against flour, semolina, pasta, cardamom, butter, sugar, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).