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Dessert

Emilie Sadilek

Almond butter rolls are sweet rolls filled with almond and lemon mixture, topped with whipped cream or beaten egg whites.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Emilie Sadilek

Ingredients

Directions

Make the dough

  1. Combine one-half pound sweet butter, one-half pound sifted flour, one yolk, one egg, and one-quarter glass of cold water in a bowl.

  2. Beat the yolk well, add water, then add the other egg and beat all together.

  3. Add the butter and sifted flour to the bowl, then add the beaten eggs with water and mix lightly until dough comes together.

  4. Cover dough and set on ice overnight.

  5. The next morning, roll dough thin.

Make the filling

  1. Prepare filling by beating two yolks, one-quarter pound chopped almonds, rind and juice of lemon, and two tablespoons sugar for half an hour in one direction.

Bake and serve

  1. Spread filling on dough, roll like a jelly roll, and bake in an unbuttered pan.

  2. The same dough can be used for cream rolls by cutting dough into narrow strips and rolling on cream roll tins.

  3. When baked, fill with three beaten whites mixed with one-half cup powdered sugar, or fill with whipped cream.

Nutrition, whole recipe (rough)

691Calories
20 gProtein
19 gFat
108 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
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.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + almondtop 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Sweet butter
Adds fat and richness, helping the dough become tender and flaky.
Sifted flour
Provides the structure that holds the rolled dough together.
Eggs
Add structure and richness to the dough and set the filling as it cooks.
Chopped almonds
Add nutty flavor and body to the filling.
Sugar
Adds sweetness and helps the filling taste balanced.

The step that matters

Chilling the dough overnight. Cold resting firms the butter and relaxes the gluten, so the dough rolls thin without tearing or shrinking back when shaped.

“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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