June 11, 2010, Newsletter Issue #332: Almond Extract Substitutions
Tip of the Week
Almond extract is one of the most potent extracts in the cooking world. This is why most recipes call for a very small amount. It has a great flavor and is wonderful in certain baked goods.
If a recipe calls for almond extract and the cook has none on hand, there are substitutions that can be made. Make sure to accurately follow the substitutions or the recipe may not taste as it should.
Vanilla extract can be used in place of almond extract. Try using a tad more vanilla extract than what you would have used for almond extract.
Bitter almond oil can also be used as a substitute for almond extract. Most conversion charts call for 1/8 of a teaspoon of the oil to one teaspoon of extract. More can always be added if the taste isn't quite strong enough. 1/8 of a teaspoon is a good starting point.
A person can also use an almond liqueur for an almond extract replacement. It is recommended to use four to eight times as much liqueur than extract.
Whatever a recipe may be, if it calls for almond extract and there is none available, there are plenty of choices for substitutions.
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