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Dessert

Blanche Kammerer

A chocolate almond cookie made with sugar, butter, eggs, vanilla, cinnamon, cloves, chocolate, flour, baking powder, and blanched almonds.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Blanche Kammerer

Ingredients

Directions

Make the dough

  1. Cream the sugar and butter together.

  2. Add the eggs and beat well.

  3. Add the vanilla, cinnamon, and cloves.

  4. Add the grated bitter chocolate.

  5. Add the sifted flour with the baking powder and the chopped blanched almonds.

Shape and bake

  1. Pat the dough out to a half-inch thickness.

  2. Cut the dough with a fancy cookie cutter.

  3. Bake slowly until done.

Nutrition, whole recipe (rough)

859Calories
21 gProtein
28 gFat
129 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Clove1 tsp ground (2g)7
Almond1 almond (1.2g)7
Cinnamon1 tsp ground (2.6g)6

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

By Paidar, Marie, Mrs., [from old catalog] comp. 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. See the original page.

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. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Almond + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Chocolate + almondtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

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

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

What each ingredient does

Butter
Creaming with sugar traps air and gives the cookies a tender, rich texture.
Eggs
Bind the dough and add structure and moisture as they are beaten in.
Flour
Provides the main structure that holds the cookies together as they bake.
Baking powder
Releases gas during baking so the cookies rise and turn lighter.
Bitter chocolate
Adds deep chocolate flavor and a little richness to the dough.
Almonds
Add crunch and a nutty flavor throughout the cookies.

The step that matters

Bake slowly until done. Low, slow heat dries the cookies evenly and lets them set without burning the sugar and chocolate. Cookies taken out too early stay soft in the middle, while over-baking makes them hard and dry.

Swap the clove

How well each one fits the dish's main ingredients (sugar, butter, chocolate, flour, almond, egg, cinnamon):

  1. Nutmegfits better
  2. Cardamomfits better
  3. Allspicefits about as well
  4. Clovethe original

Fit is the average pairing score against sugar, butter, chocolate, flour, almond, egg, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“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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