Why it works: Flour and almond 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 ↓
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Ingredients
Directions
Make the dough
Cream Crisco and sugar together thoroughly.
Gradually add eggs, well beaten.
Add milk, almond extract, rose extract, flour, salt, and baking powder. Mix and roll lightly on a floured baking board.
Cut into circles with a doughnut cutter.
Bake
Lay on Criscoed tins.
Bake in a moderate oven for seven to ten minutes or until light brown.
Nutrition, whole recipe (rough)
Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Rose | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Flour + almondtop 5% of all pairsSmell alikemoderateCooked together8,673 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Almond + rosetop 11% of all pairsSmell alikelowCooked together1,465 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and milk barely smell alike, yet cooks put them together in 78,219 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
- Crisco
- Provides fat that makes the cookies tender and short.
- Sugar
- Creamed with the fat to add sweetness and aid browning.
- Eggs
- Bind the dough and add structure and richness.
- Flour
- Forms the main structure of the dough once baked.
- Baking powder
- Releases gas in the oven so the cookies rise and lighten.
The step that matters
Baking until light brown. Baking time is short, so the cookies can go from pale to over-browned quickly. Watching for a light golden colour keeps them tender rather than dry and bitter at the edges.
“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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