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Croquants 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 · 5 ingredients
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Croquants Recipe

Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and 8,673 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Croquants 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. Almond + flourtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Aroma overlaplow
    Mentioned together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Almond + sugartop 18% of all pairs
    Aroma overlapmoderate
    Mentioned together15,679 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Aroma overlapmoderate
    Mentioned together122,807 recipes

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

Flour and egg share little aroma chemistry, yet 106,462 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