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
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the batter
Mix the ground almonds, beaten egg yolks, baking powder, and salt together.
Gently fold in the stiffly beaten egg whites.
Pour the mixture into greased pans.
Let the batter rise until it doubles in size.
Bake
Bake in a preheated oven at 350°F (175°C) until golden.
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.
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
- Provide the bulk of the bread, with fat and flavour from the ground nuts.
- Eggs
- Whites trapped by folding add lift and structure, while yolks bind and enrich the batter.
- Baking powder
- Releases gas in the batter, helping it rise and become lighter in texture.
The step that matters
Gently fold in the stiffly beaten egg whites. Egg whites hold air bubbles that give the bread its lift. Stirring or deflating them vigorously knocks out that air, leaving a dense loaf instead of a light one.
“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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