Almond extract’s warm nutty flavor is brilliant for touching up pastries and baked goods. Try a touch of your DIY in oatmeal, saffron rice dishes, French toast batter, baked fruits, coffee drinks, and, of course, desserts (think pound cake, breakfast pastries, and biscotti).
- 12 whole, raw, skinless almonds
- 1/2 cup vodka or white rum
Finely chop or crush almonds, and place in jar. Cover completely with vodka or rum.
Seal and place in a cool, dark place in your kitchen
Shake the jar every few days or so for the first week.
Leave it be for one month.
Drain the extract through a fine sieve and discard the solids.