Almond Extract


Almond extract is popular for baking and used in cookies, pies, breads, marzipan, and muffins. It is prominently used in Scandanavian baked goods. In Middle Eastern cooking it is used to flavor meats, curries, and Indian sweet rice pudding. Complements most fruit tastes well.


Other names: Almond Essence

Physical Description

Almond essence is produced by dissolving almond flavoring oil in alcohol. Almond essence comes in clear, liquid extract form and is almost one third alcohol.

Colors: clear to pale gold

Tasting Notes

Flavors: Sweet, Almond, Alcohol, Bitter aftertaste
Mouthfeel: Strong, Sharp
Food complements: Pastries, Cookies, Pies, Breads, Muffins
Wine complements: White wine
Beverage complements: Nut-flavored liquors
Substitutes: Vanilla extract, Almond liqueur, Bitter almond oil

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Almond essence is always packaged in little jars. Just pick out one and notice the expiration date.
Buying: Almond-essence is best purchased in small amounts since over time the alcohol contained in the extract will evaporate slightly and change the potency and flavor.

Preparation and Use

Use almond-essence sparingly as it is a predominant flavor of the dishes in which it is used.

Conserving and Storing

Keep almond essence tightly capped in a cool dark storage place. The potency will decrease over time, however with proper storage it will still be usable for a considerable amount of time.



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