Why it works: Almond and egg are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 12,645 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Almond Bread
Ingredients
Directions
Prepare
Grind 2 pounds blanched almonds in a meat chopper until fine.
Beat 3 eggs separately.
Add 1/4 teaspoon baking powder and a little salt, then mix together.
Mix and bake
Add stiffly beaten egg whites and stir lightly.
Put the mixture into greased pans.
Bake until doubled in size.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Almond + eggtop 25% of all pairsSmell alikemoderateCooked together12,645 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Blanched almonds
- Make up the bulk of the bread and give it a dense, moist crumb.
- Eggs
- Bind the mixture, and the beaten whites trap air that lifts the bread.
- Baking powder
- Releases gas during baking, helping the bread rise and become lighter.
The step that matters
Stir lightly after adding the egg whites. Stiffly beaten egg whites hold air bubbles that make the bread rise. Vigorous stirring knocks that air out, so the bread bakes up flat and dense instead of light.
“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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