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Apr 1, 2011 09:30 AM

A shout-out for almond extract

I never used to bother with almond extract because I'm lazy, I didn't have it, and it's expensive. But recently I bought some (the good stuff -- it cost almost $10 for a 4-oz bottle), and I have to say I will never be without it again! I LOVE this stuff, it really adds a lot to my almond-based cakes and biscotti, and a little really goes a long way. So any of you out there who might be on the fence about it -- buy it now. You won't regret it.

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  1. When I was a kid my mom would sometimes sub almond extract for vanilla in recipes which was fantastic. Always been a fan you don't need to convince me.

    1 Reply
    1. re: rezpeni

      I sub it for vanilla in chocolate cheesecake and then do an amaretti cookie crust instead of chocolate wafer or oreo. It's great. I am a huge almond extract fan!

    2. I like your attitude. Almond flavors are SO underused and underappreciated.

        1. re: rose water

          Ditto, I canned some sour cherries last summer and they will soon be used for this recipie...

        2. Heck yes! I ran out of vanilla extract and substituted in some almond extract in a chocolate chip - dried cherries - cashew - oats cookie. The results were phenomenal. I now seriously consider subing almond for vanilla on every occasion that a recipe calls for vanilla. I don't do it all the time, but it's at least gotten me thinking about the flavor profiles.

          1. Almond extract is my "secret ingredient" in desserts. I add a few drops to pretty much everything. You'd be amazed at how good a hint of almond extract is in pumpkin pie!

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