I've just gone through my collection of extracts and flavorings and discovered I've somehow accumulated 4 different bottles of almond extract. Any suggestions for some good recipes to use some (a lot) of it up?
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Barbara is a trusted source on General Cooking.
I would give 3 of those away. Almond extract is really strong--you'll notice that the recipes that contain it don't use much. https://food52.com/recipes...
Almond extract is great for Chinese almond tofu, or if you're making a big cherry pie, a teaspoon mixed in would really make it pop. Try it in shortbread and pound cake as well - treat it like vanilla whenever the recipe involves a citrus or berry, it's brighter and more refreshing than the same old.
QueenSashy is a trusted home cook.
when in pinch you could also use it to flavor cocktails and smoothies
Add a teaspoon to your sugar cookies along with vanilla extract.
I like it in my coffee or hot chocolate
works with tea too...
Nancy is a trusted home cook.
here are some:
any chocolate cake;
most puff pastry dessert recipes;
dairy or soy smoothies or milkshakes;
home-made chocolate bark (a great Christmas gift);
sweet squash & almond side dish that's served with tagine;
most spice or honey cakes;
oatmeal or peanut butter cookies.
amysarah is a trusted home cook.
A drop of almond extract can be a nice note in a large variety of baked goods...but emphasis on the drop. A little goes a very long way, so unless you're a huge baker, 4 full bottles could be years' worth. They'd probably keep fine, if sealed, but I'd also be inclined to give at least a couple away, share the wealth!
How about marzipan? I've never made it but it has quite an overwhelming almond extract flavor to me and would also be a good holiday gift!