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The Spice House
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Pure Almond Extract

Rated 5.0 out of 5
Based on 8 reviews

Whether in a Danish kringle, a Finnish toscakaka, or a slice of cake for fika, almond extract is essential to Nordic pastry-making. This version is pure, strong, and clear.

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The Spice House

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If you've ever been to one of Chicago’s wonderful local Scandinavian bakeries, you will notice almond extract as a dominant flavor in many of the baked goods. Use in small amounts (usually 1/2 teaspoon per batch) to flavor bread, cookies, bars, waffles, French toast, cheesecake, crackers and marzipan. Almond extract is also traditionally used for Middle Eastern meat stews, mild curries and Indian sweet rice pudding. Ingredients: Ethyl alcohol, water, oil of bitter almond.

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average rating 5.0 out of 5
Based on 8 reviews
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    8 Reviews
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100% of reviewers would recommend this product to a friend
8 Reviews
Reviewed by Mary M.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

A staple in my spice cupboard

I love the taste and smell of almond flavoring in my cakes and cookies! Yum!!

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Reviewed by Jennifer W.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Superb

There are extracts and extracts, depending upon the vendor. Some are actually pretty boring and some are pretty awful. The Spice House has wonderful extracts. I use the Almond Extract in a number of things - chocolate cakes, biscotti, cookies, etc. and am guaranteed of an elegant result. You get what you pay for, and this is simply the best.

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Reviewed by Dori B.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Almondelicious

Love this almond extract. I use it in my cranberry almond coffee cake and it always gets rave reviews.

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Reviewed by John O.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

A very clean taste

an excellent extract that sets my baked goods above the rest

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Reviewed by Vashti M.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Almond extract

Very potent. Use sparingly.

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