Moroccan Rice Pudding
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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Superior to McCormick's pure almond extract. There is absolutely no chemical undertaste in this brand
There is a difference in spices and yours are the best!
I love the taste and smell of almond flavoring in my cakes and cookies! Yum!!
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.
Love this almond extract. I use it in my cranberry almond coffee cake and it always gets rave reviews.