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Dessert

Almond Croquettes

Almond croquettes are small fried cakes made from butter, flour, and ground almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Almond Croquettes

Ingredients

Directions

Make the almond mixture

  1. Melt the butter in a pan.

  2. Season it well.

  3. Stir in the flour.

  4. Cook for a minute.

  5. Add the blanched, ground, and browned almonds to the mixture.

Shape and fry

  1. Allow the mixture to cool.

  2. Pour it onto a flat dish.

  3. Cut into squares.

  4. Fry until golden brown.

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. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Adds fat and richness, and carries flavor through the mixture.
Flour
Cooks with the butter into a thickened paste that gives the mixture body and holds its shape.
Almonds
Provide the main flavor and texture, and make up most of the bulk of the croquettes.

The step that matters

Allow the mixture to cool. Cooling lets the butter, flour and almonds firm up into a stiff paste. If it is still warm and soft, the squares will not hold their shape when cut and fried.

“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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