Perisa almond pekat untuk kukis, kue, dan frosting. Lebih kuat daripada vanila sehingga biasanya dipakai dalam jumlah lebih sedikit.
Substitutes
Ekstrak vanila — 1.5:1 (use 1.5x vanilla for setiap part almond extract). Vanilla extract provides sweet warmth that fills the role of almond extract in most baking recipes. The distinctive marzipan flavor will be missing, but the result is still delicious.
Amaretto — 4 sdt amaretto per 1 sdt almond extract. Amaretto liqueur is made from almonds dan carries the same sweet, nutty flavor in diluted form. Use 4 times the amount dan reduce other liquids slightly.
Tepung almond — 2 sdm almond flour per 1 sdt extract (reduce other dry ingredients). Almond flour provides subtle almond flavor through actual nut content rather than extract. The effect is milder, so best for recipes where almond is a supporting flavor.
Kelapa — 1:1. Coconut extract provides a similarly sweet, tropical nuttiness that works in cookies, cakes, dan frostings. The flavor profile is different but the sweetness intensity matches well.