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)
Please enter a valid email address.
Well played. You deserve a cookie.
A collection of recipes, from Yemen to China
Eid Virtual Potluck
Our Baking Club Is Ready for Summer
The $10 Sparkling Wine You Need
A New Kind of Ice Cream Cake
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)