Summary
Almond extract is a highly concentrated baking flavoring that delivers a strong, distinctive aroma, often associated with marzipan rather than raw almonds. In Bon Appétit’s explainer, Emily Saladino shows how it comes from bitter almonds or stone fruit pits, which contain benzaldehyde, the compound behind its signature taste. Though it may not resemble the flavor of whole almonds, it is widely used in desserts like cakes, cookies, and pastries to add depth. Because it is extremely potent, even a few drops can overpower a recipe. Bakers are urged to measure carefully, as a little enhances flavor while too much can quickly dominate dishes.
Bon Appetit
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