[[{“value”:”Almond extract is a must-have for many baked goods. It adds a sweet, fragrant flavor with subtle cherry-like notes to cakes, cookies, frostings and other desserts. It pairs particularly well with fruits like cherries, raspberries, and peaches, and can complement vanilla without overpowering a recipe. Because it’s concentrated, even a small amount can make a difference. To help you find the right option, Eat This, Not That! asked several bakers to share the almond flavorings they recommend and what makes each one stand out. Here are the top five.
Nielsen-Massey
Nielsen-Massey earns praise from bakers for its quality, simple ingredients, and distinctive flavor. Olivia Colt, CEO and founder of Salt and Honey Catering, appreciates that the brand’s extracts don’t taste artificial, adding that they’re highly concentrated, so careful measuring is important. “All of Nielsen-Massey’s extracts and flavorings are top quality. They do not taste artificial at all, which builds trust in the flavor,” Colt says. Odette D’Aniello, founder and CEO of Dragonfly Cakes, also likes the extract’s straightforward ingredient list of cane alcohol, water, and bitter almond oil. She recommends using it in cakes and cookies, as well as fruit desserts featuring raspberries or peaches. “A little goes a long way, especially when you’re using it alongside vanilla,” D’Aniello says. “You want it to complement the other flavors without taking over.” Erin Fletter, founder and CEO of Sticky Fingers Cooking, is drawn to its distinctive taste. “I prefer Nielsen-Massey Pure Almond Extract for its simple ingredients and distinctive taste,” Fletter says, describing its flavor as “slightly sweet and fragrant” with a hint of cherry. She adds that just a small amount can give cookies, cakes, and other desserts a memorable flavor.
Marliss Almond Emulsion
For some traditional recipes, an almond emulsion is another option worth considering. Kristina Lavallee, founder and CEO of The Cake Girl, counts Marliss Almond Emulsion among her personal favorites, particularly for her Puerto Rican cakes. “Almonds are such an important part of that traditional flavor that everyone loves, and I love that Marliss brings that unique profile to my baking,” Lavallee says. The product may be harder to find in a typical grocery store, but Lavallee says specialty baking shops and restaurant supply stores are good places to look. Like almond extract, almond emulsion can add flavor to cakes and other baked goods.
Amoretti Almond Extract
The best flavorings enhance a dessert without overpowering its other ingredients. Lavallee also recommends Amoretti for its quality and balanced flavor. “In my baking, I look for products that provide distinct flavor without overpowering the vanilla or butter, and this is a solid choice,” she says. Lavallee adds that she uses nearly all of Amoretti’s flavorings in her bakery. Almond extract can be especially useful in vanilla-based cakes, butter cookies, and frostings, where it adds another layer of flavor without taking over. Amoretti’s water-soluble almond extract is designed for applications including cake batter, cookies, ice cream, and beverages.
Simply Organic Almond Extract
For shoppers who prioritize organic ingredients, Simply Organic Almond Extract is worth a look. D’Aniello highlights its four-ingredient formula: water, organic alcohol, organic glycerin, and bitter almond oil. The product contains no added sugar or artificial coloring. “I’d recommend it for almond cookies, cherry desserts, or a simple cake where you want the almond flavor to come through,” D’Aniello says. Almond extract can also be used beyond traditional baking. Fletter suggests adding a drop or two to a smoothie, stirring it into yogurt or overnight oats, or mixing it into a dressing for fruit salad. Its sweet, fragrant notes can complement fresh fruit without requiring a dessert recipe.
McCormick Pure Almond Extract
A specialty brand isn’t always necessary for a straightforward almond extract. D’Aniello recommends McCormick Pure Almond Extract for its simple ingredients and versatility in everyday baking. “McCormick’s pure almond extract contains just water, alcohol, and bitter almond oil,” she says. “It’s a straightforward option for everyday baking, whether you’re making cookies, a pound cake, or adding a little almond flavor to frosting.” One important shopping note: McCormick also makes an imitation version, so check the label to ensure you’re buying the pure almond extract.
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