I do not have almond extract, will the recipe still turn out?
It's just for flavoring. You can always use a different extract (i.e. vanilla) if you like.
AntoniaJames is a trusted source on Bread/Baking.
Lemon zest would be nice instead. I'd use the zest of one lemon, very finely chopped or grated. ;o)
Low and (kind of) slow is the way to go
The foolproof way to cook salmon.
Never buy frozen yogurt again.
Know (and shop) the basics.
The invincible beer can chicken.
The chicest apron around.
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Well played. You deserve a cookie.
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