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Recipes using Almond Extract

I've got an unopened bottle of Almond extract sitting around and collecting dust. Can anyone suggest some tried & true recipes ??? Cookies, cakes, whipped creams, drinks, ...
you name it, I'll try it...! Btw, it's the imitation stuff (McCormick's) ... TIA.

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  1. You can always make "amaretto" cookies which taste not as good as the real kind but still nonetheless interesting. Blanch 2 cups of almonds (remove skins or use the skinless kind and skip the blanching), dry and then grind in a food processor (I like to leave mine slightly chunky though the original is a fine almond powder). Add 1 cup of granulated sugar and mix, add 1 tsp of your almond extract. Beat 2 egg whites until stiff and fold it into the almond mix. Shape it into balls and you can let it dry so that it can have a dryer more crumbly texture but I just throw mine into the oven right away. Bake 325 F for about 15 min. If you don't let it dry it attains a sort of chewy texture which I enjoy.

    And there's always Galleygirl's pear tart thing with the addition of about 1 tsp of almond extract.

    1 Reply
    1. re: digkv

      I add some to banana bread and cakes. It really brings out the banana flavor.

    2. It enhances the taste of peaches and cherries. Add a little if you bake them or make some sort of compote. Some lemon juice and cinnamon are also good in this.

      1. Agree with others that it goes great with fruit. I'm not a big vanilla fan, and often use a hint of almond instead-- goes well in something simple like clafouti with fruit and egg! I generally use the pure one, though, and am not so sure about how the imitation one is.

          1. Not a recipe, but I put a little in my oatmeal.

            1. Blancmange is a great use.
              Almond lassi is another.

              1. Use it in shortbread, or add some to chocolate chip cookies w/slivered almonds thrown in. It's also a good addition to a summery mixed fruit punch.

                1. I put almond extract in pretty much everything I bake because I'm obsessed with it. I don't know how well the imitation stuff translates, but that's what I'd do. Don't add as much almond extract as you would add vanilla though--a little goes a long way. Usually you want to add 1/4 of a tsp or so to a cake recipe.
                  The almond/marzipan flavor goes particularly well with summer fruits, particularly peaches, apricots, raspberries or cherries---if you are planning on making any pies with summer fruits, or pound cake or fruit cakes, definitely put the almond extract in there. It is really, really delicious in pound cake especially. Add a little with a bit of vanilla and superfine sugar to whipped cream and that's also delicious.

                  Or make Mai Tais: http://www.epicurious.com/drinking/dr...

                  Warm milk with honey and almond extract is also lovely and soothing.

                  1 Reply
                  1. re: ginqueen

                    I'm fond of the stuff too. I've made a good bit of frosting lately flavored w/ almond and grandmarnier (more almond) and it's been extremely well received.

                    I like to put it in anything meringue-ish as well.

                  2. I have used it in blueberry muffins- by mistake the first time ( grabbed the wrong bottle), but liked it, and still use it. This past weekend, I had leftover rice, and was making some rice pudding. Our teen is a great little baker- but she had used all of the vanilla, so I subbed the almond extract. Like it in this, too.

                    1. Almond poppyseed muffins or cake!!

                      1. I love the flavour of almonds in shortbread crusts for berry tarts.

                        1/4 cup finely ground almonds
                        1 1/4 cup flour
                        1/3 cup sugar
                        1/4 tsp salt

                        Cut in until coarse and crumbly:
                        8 tbsp VERY COLD unsalted butter, cut into small pieces

                        1 egg yolk
                        1/2 tsp almond extract

                        Then just carefully work the mixture until it starts to come together. Press into a 9" tart pan, pierce the bottom with a fork in several places, then bake at 350F for 15-20 minutes or until lightly golden.

                        Let cool, then fill with a thick custard or lemon curd, and then cover with fresh berries. Mmmmmm. You can also use this instead of the graham base for cheesecakes - just use a springform pan as called for in the recipe, bake as above, and then continue on as usual.

                        1. Almond jello. It's a basic Chinese snack, tasty with fresh fruit or even canned lychees or fruit cocktail. It is basically plain gelatin (or agar agar), hot water, milk, sugar, and almond extract. I don't have a "recipe" - usually just wing it - but several can be found by Googling "almond jello."

                          1. Excellent ideas here. I love this!

                            1. How about mandelbrot (pronounced "mandelbread")? It's similar to biscotti. I got this recipe from my SIL a few years ago, it's very easy.

                              Chocolate Chip Mandelbrot

                              1 tablespoon almond extract
                              3 cups flour
                              3 eggs
                              1 cup oil
                              1 cup chopped almonds or walnuts
                              1 cup sugar
                              1 teaspoon baking powder
                              12-16 oz chocolate chips

                              Mix all ingredients & shape into 3 loaves. Bake at 350F for 35 min. Slice & bake for 5 min more.

                              1. I add 1/4 tsp to a NY cheesecake recipe - that little bit makes a good cake special.

                                1. My Mother always used it in her chocolate frosting, then topped the frosting with sliced roasted almonds...

                                  1. Stir a tsp into plain yogurt
                                    Add to egg/milk batter for french toast
                                    Almond extract takes fresh oj to a whole new level
                                    and it wakes up ginger ale!

                                    1. We put it in our yogurt. Sometimes kids have cocoa powder in it too. I also put it in oatmeal and french toast, and in the fruit compote I put on top of the morning waffles (just microwaved or fresh pureed fruit - usually no extra sugar).

                                      1. I've tried the following two recipes that use almond extract. Both were gobbled up by co-workers.

                                        Swedish Visiting Cake: http://www.doriegreenspan.com/dorie_g...

                                        Almond Apple Bars:

                                        Happy baking!

                                          1. I'm going to the store to get a second bottle. This is great!

                                            1 Reply
                                            1. re: Cheese Boy

                                              Get the pure stuff....imitattion often has a bitter aftertaste...and you'll be impressed at the difference!!!