When making cut out sugar cookies what do you usually use? And what taste better. I’ve never made them before and I keep seeing different recipes use one or the other. Also, if you have a sugar cookie recipe you love, please share!
I found myself with a surplus of the above ingredients and feel like they could taste great together in the right cake (or other recipe!)
Like the name suggests I added too much almond extract to my Olive Oil cake. I already added 1 tbsp of lemon zest and 2 tbsp of lemon juice to the recipe. So I don't want to add any more and make it too citrus-y and lose the olive oil flavor.
The recipe called for 3 tbsp of amaretto, and I didn't have any but I did have almond extract. I saw on a website that almond extract was a good substitute for amaretto but it didn't say the ratio, so I just measured at a 1:1 ratio and put in 3 tbsp of almond extract.
After I put the cake in the oven and was cleaning up, I tasted the batter and thought the almond extract flavor was wayyyyy too strong, so i looked it up on Google again and saw that I should've only used 1 or 2 tsp instead of 3 tbsp....
How can I save my cake??
Question in title. TIA!
Hi all, I want to try incorporating almond extract in baked goods like sponge cake or quick breads. I was wondering what flavors would complement the almond flavor, whether it's in spices or frosting or other extracts. Also, if I make an almond sponge cake for example, do you think vanilla egg custard would go along nicely with it?
I'd really love to hear how you use almond extract and what you enjoy to pair it with.
for some context when i went to crumbl i got the chilled sugar one excited to try it because it looked amazing. i bit into it and a few seconds later i gagged and spit it on the side of the road in my car because it tastes like dookie. anyone else have this opinion about chilled sugar? i feel like it’s very hit or miss. u either love it or hate it
Anyone know anything about almond extract? I'm allergic to any kind of tree nuts and nuts unfortunately
Just a tiny little question of opinion for some cookies I'll be baking in the morning. Thought I'd ask.
I have a favorite snickerdoodle recipe ( this with a bunch of small changes made from experience and suggestions) which has kind of become my "signature recipe" in terms of what people expect me to bring to gatherings. I stopped changing the recipe a couple of years ago because I feel like I've gotten it to what I want it to be.
That said, I bought some almond extract for some shortbread I made last week. I love almond flavoring and I feel like it's mild enough to go well with most things. So I was thinking about putting a teaspoon in, maybe replacing a teaspoon of the vanilla? I feel like it would complement the butter and cinnamon flavor of the snickerdoodles, but I've never had the flavor combination so I can't be sure, and these cookies are for someone I want to impress, so I really don't want to screw them up.
Hi all, I want to make cannolis from scratch, including the shell. All the recipes I found use white wine which I don't have. Interestingly, I saw comments that mention subbing almond extract instead of wine, which apparently improved flavor. I was wondering how that would work, especially since the recipe called for three tablespoons of wine. I'm very intrigued by this idea because I love the almond flavor but I'm not sure if it's a good substitute.
Recipe in question : https://thecrumbykitchen.com/homemade-cannoli-recipe/
I always liked almond croissants and things like that so I knew I liked the flavor, but it just has never occurred to me to actually buy some and use it. It’s so good. Have used it for French toast and sugar cookies so far. I feel like I’m going to use it so much now.
Edit: Wow, seems like I’m not the only one!! So many great ideas here. Cookies of course; all kinds of pies, crumbles, cobblers and cakes; custards, creams and creme brûlée; in coffee; as a supplement to any vanilla recipe step at 2:1; and alongside rose and orange water.
I’ve seen so many baking recipes that include the dreaded almond extract, but it smells and tastes absolutely disgusting to me, yet so many people- including some of my friends- love it. Am I going crazy? Are my tastebuds malfunctioning? You guys will help me decide.
I realize that maraschino cherries have almond extract in them so those notes are likely what they are trying to accomplish with that fragrance, but I was surprised when I smelled it in store! To my nose all I got was almond extract, it almost smelled like amaretto. Is it just my nose being crazy or does anyone else get that, too?
...Peanut Butter, Cinnamon, Graham Cracker, Cassia Bark, Peruvian Cocoa Nibs, Oak Spirals, Maple, Frozen Pizza, Money, Fried Chicken, Figs, Nutmeg, Turbinado Sugar, Apple Pectin, Star Anise, Clove, Corainder, Ginger, Jalapeno, Habanero, Ghost Pepper, Peppercorn, Horseradish, Carolina Reaper, Licorice, Juniper, Orange Peel, Spruce Tips, Pumpkin, Allspice, Ants, Peach, Cherry, Oysters, Salted Caramel, Brown Sugar, Honey, Belgian Candi Sugar, Molasses, Smoked Malt, Oat Flour, Bacon, Amburana spirals, French Oak spirals, Grapefruit, Celery Seed, Black Currant, Red Currant, Durian, Turmeric, Mint, Green Tea, Dandelions, Lime, Lemon, Mushrooms, Goat Brains, Garlic, Soy Sauce, Fish Oil, Rhubarb, Pie Crust, Mountain Dew Syrup, Dill, Banana, Cucumber, Pineapple, Sea Salt, Sage, Fennel Seed, Basil, Hazelnut, Granola, Pine Needles, Rosemary, Rose Petals, Oreos, Donuts, Chocolate Cake, Vanilla Cake, Red Velvet Cake, Cinnamon Toast Crunch, Bull Testicles, Lucky Charms, Yuzu, Sesame Seeds, Squid Ink, Seaweed, Guava, Tobacco, Pecan, Walnut, Corn, Tomato, Oregano, and Coffee.
Boy, do I LOVE beer! I just wish it had Cotton Candy added to really highlight those sugary tannins.
I realize this is kind of an odd question, but I've been researching bitter almonds for a writing project and I've found a lot of confusing and conflicting information. All sources seem to agree that raw bitter almonds are poisonous, but I've seen scattered mentions that bitter almonds can be heated or leeched to remove their poisons, and that some european recipes (none of which I could find) make uses of bitter almonds
How much of this is true? If they can be used, can they be used the same way as normal almonds?
We make an apricot almond cider.. we have used a great almond extract in the past, and it is no longer available.. I've noticed that bitter almond oil is the ingredient in it.. I've found bitter almond oil.. can I use it? Pros cons?
I have somehow ended up with an excessive amount of almond extract. I like adding it to various cookies and cakes, but at the rate I use it for those I’ll have almond extract for the next 50 years. What are your favorite recipes that use a lot of almond extract?
Everywhere I’ve read online has stated that vodka is best, then bourbons/rum/brandy are great for their extra flavour.. Does this work for any 40%/80 proof alcohol? E.g. gin
