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German Almond Puffs

German almond puffs are baked almond cakes with rose water, eggs, butter, sugar, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Almond and nutmeg match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,115 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

German Almond Puffs

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. Preheat the oven to 350°F (175°C).

Make and bake

  1. In a bowl, mix the ground almonds, rose water, beaten eggs, reserved egg whites, flour, butter, nutmeg, sugar, and cream until well combined.

  2. Pour the mixture into buttered patty pans.

  3. Bake until golden and set.

Serve

  1. Serve with wine sauce.

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 + nutmegtop 4% of all pairs
    Smell alikestrong
    Cooked together2,115 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

What each ingredient does

Eggs
Set the batter into a light, tender custard structure as they cook.
Almonds
Add body, nutty flavour and a tender, slightly moist crumb.
Flour
Gives the batter structure so the puffs hold their shape.
Butter
Adds richness and fat that softens the crumb.
Sugar
Sweetens the puffs and helps them brown at the edges.
Cream
Adds moisture and richness, keeping the centres soft.

The step that matters

Bake until golden and set. Eggs firm as they heat, and overbaking pushes them too far, making the puffs dry, rubbery or curdled. Pull them once the centres just stop wobbling, as they keep setting as they cool.

Swap the nutmeg

How well each one fits the dish's main ingredients (almond, rose, egg, flour, butter, sugar, cream):

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Capersfits less well
  4. Tarragonfits less well

Fit is the average pairing score against almond, rose, egg, flour, butter, sugar, cream. 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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