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Croquants with Extra Almonds and Extracts Recipe

David Lebovitz's new book, Ready for Dessert, features these unsung heroes of the cookie world. We say unsung because we had never heard of or seen them before...

By chow · From Open Recipes · 7 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 3% of all ingredient pairs, and 35,031 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓

Croquants with Extra Almonds and Extracts Recipe

About 50 cookies

Ingredients

Directions

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

By chow. 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. Sugar + vanillatop 3% of all pairs
    Aroma overlaplow
    Mentioned together35,031 recipes

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

  2. Almond + flourtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together8,450 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Almond + vanillatop 4% of all pairs
    Aroma overlapstrong
    Mentioned together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Flour + eggtop 8% of all pairs
    Aroma overlaplow
    Mentioned together104,138 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + vanillatop 9% of all pairs
    Aroma overlaplow
    Mentioned together18,498 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla share little aroma chemistry, yet 35,031 recipes mention both: they likely work on texture and structure more than aroma.

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

Flavor stand-ins for the vanilla

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

  1. Raisinbetter flavor fit
  2. Vanillathe original

Fit is the average pairing score against almond, sugar, flour, 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).