Almond extract
A concentrated flavoring, far more potent than vanilla extract. A little goes a long way and too much tastes like soap or medicine. Common in baked goods paired with cherry or stone fruit.
Used for
- baking
- frostings
- marzipan
- cherry desserts
In the kitchen
- Measure carefully. Start with less than you think.
- Add to wet ingredients.
Picking it at the store
- Use half the amount a recipe suggests if you're unsure. It's easy to add more, impossible to take out.
- Pure extract tastes cleaner than imitation, which can taste artificial in delicate bakes.
Related terms
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