Name: Almond Rocher
Ingredients: 8 ounces blanched almonds, finely chopped; 6 ounces candied orange rind (or a mix of orange and lemon)

Why it works: Almond and orange are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,125 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Almond Rocher

Ingredients

8 ounces blanched almonds, finely chopped
6 ounces candied orange rind (or a mix of orange and lemon)

Directions

Chop the blanched almonds very finely.
Chop the candied orange rind into small pieces.
Combine the chopped almonds and orange rind in a bowl.

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.

Almond + orangetop 6% of all pairs

Smell alikemoderate

Cooked together3,125 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: Provides the main body and nutty texture of the rochers.
Candied orange rind: Adds sweet citrus flavour and aroma throughout the mixture.

“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.