Almond extract is one of the most potent ingredients in your pantry. Just a few drops can transform a dessert—or completely overpower it. An enigma in tinted glass, its signature flavor comes from a compound that may or may not come from actual nuts. It packs a much stronger punch than other extracts (looking at you, vanilla).
Whether you’re a devoted baker or new to the art of extraction, here’s all you need to know about this less-is-more bakery ingredient.
What is almond extract?
Pure almond extract is a concentrated flavoring made from bitter almonds, alcohol, and water. Unlike the sweet almonds you snack on, bitter almonds are packed with benzaldehyde, the compound that gives almond extract its distinctively nutty, fruity flavor. Despite its origins, properly produced almond extract is safe to consume—the toxic compounds in raw bitter almond oil are removed during processing.
Benzaldehyde isn’t unique to bitter almonds, though. It’s also found in the pits of stone fruits like peaches, apricots, plums, and other members of the almond’s extended family, the genus Prunus. Because these pits are often discarded by food processing facilities and tend to cost less than raw nuts, some commercial producers use them to flavor their almond extract. If you have a stone fruit allergy, it’s worth checking labels or contacting manufacturers to make sure your almond extract is safe for your kitchen.
What does almond extract taste like?
If you’ve ever sampled a drop of almond extract and thought, Sorry, but how exactly does that taste like an almond?, you aren’t alone. The flavors and aromas of almond extract resemble marzipan more than raw nuts. It can have cherry and floral undertones too.
“It’s very aromatic and distinctive,” says Stephanie Cho, pastry chef of Chambers in New York City. “If a baked good contains almond extract, you’ll be able to taste it.”
In baked goods, almond extract can either create nutty nuance or amplify the sweet, toasty notes of vanilla. For instance, this classic almond cake uses just ¼ teaspoon of extract plus ground almonds to deliver layers of nutty flavor. Meanwhile, our Easiest Vanilla Birthday Cake gets some of its sweet, nostalgic appeal from a combination of vanilla and almond extracts. To keep it balanced, the recipe features 12 times as much vanilla as almond extract.
How is imitation almond flavoring different?
Many imitation almond extracts or essences rely on synthetic benzaldehyde for flavor, which can create saccharine notes that overpower delicate desserts like custards, sponges, or pastry creams. It can have a harsher, boozier finish than pure almond extract.
“With imitation versions, you’re often tasting alcohol and the by-products of a chemically manufactured process,” says Esperanza Guzman, the executive chef of Fields in New York’s Finger Lakes. She finds pure almond extract “more nuanced and expressive” than imitation. “You can always tell when something is made with the real thing.”
However, there are exceptions where a splurge for pure almond extract may not be as necessary. If you’re baking something rich and flavorful that uses only a small amount of almond extract, you might be able to get away with using imitation extract without compromising the end result.
In chocolate-based sweets and other products that use almond extract as a background flavoring, the difference between pure and imitation can be harder to detect, says Erin Cayaban, pastry chef at New York City’s Sake No Hana and Cathédrale restaurants.
How much almond extract should you use?
If you’re an especially confident baker, you may eyeball the amount of vanilla extract you add to a batter because wild hearts like yours can’t be tamed. However, due to the potency of almond extract, it’s best to measure and follow recipes exactly.
