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.
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.
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.
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.
Almond extract is best used as a supporting flavor, not the star, so start small and build gradually. “A tiny amount goes a long way,” explains Sasha Zabar, owner of the Manhattan ice creamery Glace. “No dessert was ever ruined by adding a little too much vanilla, but almost anything can be overwhelmed by almond extract if it’s used too heavy-handedly.”
As a general guideline, ¼ teaspoon of almond extract is equivalent in potency to about 1 teaspoon of vanilla extract. In most recipes, that means ⅛ to ¼ teaspoon is plenty.
Almond extract brands and substitutes
Recipes developed in the BA Test Kitchen rely on Nielsen-Massey Pure Almond Extract. Several pro bakers also noted that almond extracts from comparatively affordable supermarket brands like Whole Foods 365 and McCormick can get the job done. As far as substitutes? That depends on what you’re making.
The best almond extract, according to bakers
Each pastry chef we spoke to swore by a different premium brand, including Amoretti and Boyajian.
In 2021, our friends at Epicurious hosted an almond extract taste test. To their surprise, the winning entrant was McCormick’s imitation version.
“Like many people, I grew up on McCormick, which you can get at the grocery store,” Guzman says. She bakes with Nielsen-Massey in professional kitchens, but says she still loves McCormick’s pure almond extract “for at-home use or when I’m making things for friends and family.”
What’s a good substitute for almond extract?
In baked goods, the best substitute for almond extract will likely be vanilla extract or paste or maple syrup. While they lack the nuttiness of almond extract, they have similar toasty, warming flavors.
If you happen to have a bottle of amaretto liqueur on hand, first of all, congratulations on what sounds like an impressively stocked home bar. Many pastry chefs say that the Italian almond liqueur is a solid substitute for almond extract. Note that it is less concentrated—start with about two times the amount (any more and you risk adding too much liquid to your recipe), though you may still notice flavor variations.
In certain sweet or savory preparations, you could substitute a dash of toasted almond or pecan bitters, or try another extract. “It may sound funny, but I’ve found that coconut extract is an awesome substitute and yields interesting results,” says Erin Richer, the head baker at Irregardless in Providence.
Can you make almond extract at home?
Probably not. Homemade vanilla extract can be a fun project because it often uses vanilla bean pods you’ve used in another capacity. Plus, it’s guaranteed to impress anyone within earshot when you casually say, “Oh, thanks. I made it myself.”
Almond extract is trickier. Few of us have a reliable source for bitter almonds—even if you do, the practice is rarely worth the effort. Life is short, so most chefs suggest investing in quality store-bought almond extract instead.
What to make with almond extract
Almond extract is classically used as a background flavor in traditional wedding cake recipes and in many bakery-style white or yellow cakes. It’s also prevalent in many Italian-style cookies, like almond biscotti. But this versatile ingredient can add depth to both sweet and savory dishes. Just remember: It’s potent stuff; when experimenting, start with ¼ tsp. to avoid overpowering other flavors. You can always add more, but you can’t take it away.
Sweet baked goods
Almond extract shines in cakes, cookies, muffins, quick breads, and pastries, like this almond croissant galette. It pairs beautifully with vanilla, chocolate, and butter, adding a subtle complexity that transforms simple recipes. A small splash in your favorite vanilla cake or muffin batter can make the flavors more layered and aromatic.
Fruit-forward desserts
Stone fruits—like apricots, cherries, and peaches—are natural partners for almond extract. Try it in cherry cobbler to enhance the fruit’s natural sweetness. It also complements pears, enhancing their floral nature like in this chocolate-pear tart.
Custards and creams
A hint of almond extract can elevate custards, pastry creams, and puddings like ricotta cheesecake or an almond custard pie.
Savory and unexpected uses
Almond extract isn’t only for sweets. A drop or two can add warmth and nuttiness to rice pilafs, roasted vegetables, or even certain sauces and dressings.
