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Almond Wafers

Almond wafers are thin cakes made from butter, sugar, egg whites, milk, flour, vanilla, almond extract, and blanched almonds.

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Almond Wafers

Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Almond Wafers

Ovenmoderate oven

Ingredients

Directions

Make the dough

  1. Cream the butter and gradually mix in the sugar.

  2. Reserve one-half of the egg white to glaze the cakes.

  3. Beat the remaining egg white and add it to the creamed butter and sugar.

  4. Add the flavoring, the milk, and the flour.

Shape and decorate

  1. Roll the dough a little at a time into thin sheets and cut into fancy shapes.

  2. Bake the shapes in buttered tins.

  3. Arrange six or eight halves of blanched almonds, cut lengthwise, about the center of each cake to represent the petals of a flower.

  4. Brush the cakes with the reserved egg white.

  5. Sprinkle with granulated sugar and bake in a moderate oven until a delicate brown color.

Nutrition, whole recipe (rough)

852Calories
28 gProtein
27 gFat
121 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Almond1 almond (1.2g)7

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Photo for illustrative purposes only · Contact us to use it

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. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Butter
Creams with sugar to create a tender, rich texture.
Egg whites
Add structure and bind the dough, and glaze the cakes for a sheen.
Flour
Provides the structure that holds the thin shapes together when baked.
Pulverized sugar
Sweetens the dough and helps create a fine, tender crumb when creamed with butter.

The step that matters

Bake until a delicate brown. Thin shapes brown quickly, and the sugar-glazed surface can scorch before the cakes are fully set. Watch the color rather than the clock, since a moderate oven browns the thin dough fast.

“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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