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Bread

Almond Bread

Almond Bread is a sweet bread made by filling baked rolls with a mixture of crushed almonds, sugar, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Almond and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Almond Bread

Ingredients

Directions

Prepare

  1. Remove the centers from the rolls.

Make the filling

  1. Mix the crushed almonds and sugar with the egg yolks.

  2. Fold in the beaten egg whites.

Bake and serve

  1. Fill the rolls with the mixture and bake until set.

  2. Serve in milk soup if desired.

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.

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. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Almond + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked 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

Fresh baked rolls
Hold the filling in shape as the outer case while it bakes.
Sweet almonds
Provide the main body and nutty flavor of the filling.
Sugar
Adds sweetness and helps the filling brown lightly as it bakes.
Egg yolks
Add richness and help bind the almonds and sugar into a soft mixture.
Egg whites
Trap air when beaten, giving the filling a light texture that sets in the oven.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air beaten into the whites. Stirring them in hard deflates the foam, so the filling bakes denser and less light.

Swap the almond

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

  1. Pecansfits about as well
  2. Almondthe original
  3. Chestnutfits about as well
  4. Milletfits less well

Fit is the average pairing score against sugar, egg. 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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