Almond extract ranks among the strongest ingredients in your pantry. A few drops can elevate a dessert—or totally overwhelm it. A mystery wrapped in colored glass, its distinctive taste derives from a compound that might—or might not—originate from real nuts. It delivers a far more potent kick than other extracts (vanilla, I’m talking to you). Whether you’re a seasoned baker or just starting out with extractions, here’s everything you need to know about this “less-is-more” baking essential. Pure almond extract is a concentrated flavoring derived from bitter almonds, alcohol, and water. In contrast to the sweet almonds you eat as snacks, bitter almonds are loaded with benzaldehyde, the compound responsible for the nutty, fruity flavor of almond extract. Even though it comes from potentially toxic sources, properly manufactured almond extract is safe for consumption, as processing removes the harmful compounds from raw bitter almond oil. That said, benzaldehyde is not exclusive to bitter almonds. It’s also present in the pits of stone fruits such as peaches, apricots, plums, and other members of the almond’s extended family, the genus Prunus. Food processing facilities often throw away these pits, which cost less than raw nuts, so some commercial producers use them to flavor their almond extract.
