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Dessert

Cream Almonds

A sweet confection of almonds coated in a powdered sugar and water mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and almond are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Cream Almonds

Ingredients

Directions

Make the coating

  1. In a saucepan, combine powdered sugar and boiling water.

  2. Boil for four minutes.

  3. Remove from heat and beat until cool enough to handle.

Coat and finish

  1. Mold the mixture over almond kernels.

  2. Roll the coated almonds in coarse sugar.

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. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

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

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

What each ingredient does

Powdered sugar
Dissolves into the boiled syrup and sets into a soft, creamy coating around the almonds.
Almond kernels
Form the centre of each piece, giving a firm, nutty bite under the coating.
Coarse sugar
Adds a crunchy, sweet outer layer that contrasts with the creamy coating.

The step that matters

Beat until cool enough to handle. Beating the boiled sugar as it cools makes tiny sugar crystals, which gives a smooth, creamy texture. If the mixture is molded while still very hot, it stays runny and does not hold its shape.

“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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