"The ingredient is a combination of highly-concentrated bitter almond oil, alcohol, and water, yielding a more distinctive taste than vanilla extract. Recipes typically require less than a teaspoon. On the palate, marzipan-y almond extract resembles amaretto liqueur - no mystery considering almonds belong to the same stone fruit family as apricots (amaretto is made from apricot kernels). "I also love the way it pairs with stone fruit, so I often add a dash of almond extract to cherry or peach recipes, like pie fillings," McDowell continues."
"Almond extract emphasizes creamy tones and nutty flavors New Africa/Shutterstock From pancake batter to cutout cookies, almond extract takes all things sweet to dimensional new depths. Just keep in mind, says McDowell, that if you're crafting a dessert with more delicate tasting notes (such as rosewater or orange blossom), bold almond extract might be overpoweringly strong and mask those subtler flavors."
Almond extract is a concentrated blend of bitter almond oil, alcohol, and water that imparts a distinctive marzipan-like flavor resembling amaretto. Use only a few drops or less than a teaspoon in recipes because of its potency in aroma and flavor. Almond extract boosts creamy notes in frostings, buttercreams, and quick breads and complements stone fruits like cherries and peaches in pies. It amplifies toasty, nutty flavors in nut-based recipes even when other nuts are used. Avoid using almond extract with very delicate flavors such as rosewater or orange blossom, as it can overwhelm subtler notes.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]