Nuts

Extract

Almond extract is a concentrated liquid flavouring that carries almond confection aroma in alcohol or another food-grade carrier, used by the drop rather than by the spoon. Makers draw aromatic compounds from sweet almond materials or from regulated sources that yield the familiar marzipan-like perfume bakers expect. The point is scent and taste without nut grit, fat, or crumb weight—so cakes, creams, icings, and syrups can smell of almond while staying light. Strength varies widely by brand; a little goes a long way. Good extract smells of clean almond confection, not solvent or cough-syrup bitterness when used at sensible doses. Poor extract tastes harsh, chemical, or flat after baking. Add it off the boil when you can so volatile notes survive, and start below the recipe’s maximum—you can always stir in more. Cap tightly and store dark; alcohol-based extracts keep better than pressed oils. Read labels for pure, natural, or bitter-character styles, because each behaves differently in pastry. This is a flavour tool, not a nutritional stand-in for whole almonds.