Almond extract, among the baking extracts, is second only to vanilla in popularity. Strong, sweet, clear, and pure in flavor. If you've ever been to one of our wonderful local Scandinavian bakeries, you will find this is the predominant flavor in nearly all the baked goods. Use in small amounts (usually 1/2 teaspoon per batch) to flavor cookies, bars, bread, cheesecake, marzipan and crackers. Also, traditionally used for Middle Eastern meat stews, Indian sweet rice pudding, and mild curry. Add just a drop to sweeten waffles or French toast. Excellent with fruit for pie or muffins.
Besides,Almond extract, a flavoring, is made by dissolving the essential oil of almonds in an alcohol base. Use products labeled "pure" or "natural" almond extract.For other flavorings, see anise, coconut, coffee, maple, peppermint, and vanilla extracts.
Amygdalin, is a glycoside initially isolated from the seeds of the tree Prunus dulcis, also known as Bitter almonds, by Pierre-Jean Robiquet and A. F. Boutron-Charlard in 18302. Several other related species in the genus of Prunus, including apricot (Prunus armeniaca) and black cherry (Prunus serotina), also contain amygdalin.
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