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Dessert

Cream Almonds

Almonds coated with fondant and optionally dipped in chocolate, then dried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Almond and chocolate are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,733 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Cream Almonds

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.

Prepare

  1. Work fondant until soft and creamy; flavor and color as desired.

  2. Blanch and slightly brown almonds in the oven at 350°F (175°C).

Coat and dry

  1. Take a small quantity of fondant, place an almond in it, and roll in your hand to cover the nut.

  2. Let the covered almonds stand for several hours to dry.

Finish

  1. Dip the dried almonds in melted chocolate or fondant.

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 + chocolatetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fondant
Forms a soft, sweet, creamy coating that sets into a smooth shell around each almond.
Almonds
Provide the crunchy centre, and toasting in the oven deepens their flavor and browning.
Melted chocolate
Adds a glossy, rich outer layer that hardens as it cools.

The step that matters

Let the covered almonds stand to dry. If the fondant coating is not dried for several hours before dipping, it stays tacky and can smear or crack, and the chocolate or fondant dip will not adhere evenly.

“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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