Gluten Free Almond Coconut Cake
July 27, 2022
No Comments
Almond extract is the concentrated flavoring that anchors wedding cookies, biscotti, almond cakes, and most Italian-American baking on this site. The flavor is intensely floral and nutty, a few drops bring as much flavor to a recipe as a teaspoon of vanilla extract. Almond-extract-forward favorites include The Ultimate Guide to Wedding Cookies, Buttery Shortbread Cookies, and Almond Flour Biscuits where the extract provides the marzipan-like depth that distinguishes Italian and almond-forward baking from generic American sweets.
Almond extract is significantly more concentrated than vanilla extract, the standard substitution rule is 1/4 to 1/2 teaspoon almond extract per 1 teaspoon vanilla extract. Going heavier produces an unpleasant chemical or ‘cherry cough syrup’ note that ruins the dish. Going lighter loses the distinctive almond flavor. The standard amount for one batch of cookies is 1/4 teaspoon paired with 1 teaspoon vanilla extract; the two extracts work together rather than as substitutes.
Most commercial almond extract is made from benzaldehyde (the chemical compound that gives almonds their flavor) extracted from peach or apricot pits rather than from actual almonds. Real almond-derived extracts (sometimes labeled ‘pure almond extract from almonds’) taste cleaner and slightly less artificial. Both work in baking; the pure version costs roughly 3x more and the difference is detectable only in finished products where almond is the dominant flavor.
For wedding cookies (Mexican wedding cookies, Italian wedding cookies, Russian tea cakes, all variations of the same basic recipe), almond extract is the defining ingredient. The standard recipe is butter, powdered sugar, flour, finely chopped nuts, and 1 teaspoon almond extract for the whole batch. The vanilla extract pairs alongside for depth, but almond extract carries the flavor. Without almond extract, these cookies taste like generic shortbread.
For storage, almond extract keeps 4-5 years in a sealed bottle stored in a cool, dark pantry. The alcohol base preserves it indefinitely, but the flavor concentration weakens slightly over years. Almond extract pairs particularly well with cinnamon-and-sugar applications including snickerdoodle variations, stollen, and any holiday baking. The brown-sugar-and-almond combination amplifies both flavors in a way that pure vanilla cannot. Other reader picks that build on almond extract include Gluten Free Almond Coconut Cake and Almond Shortbread Cookies. Browse vanilla extract, almond flour, and salt for closely related cooking applications.
Almond extract is commonly used in cookies, cakes, muffins, frostings, and pastries. Its sweet nutty flavor pairs well with vanilla, butter, berries, and chocolate. Many baking recipes with almond extract use only a small amount to enhance flavor. Add it to cookie dough, cake batter, or frosting to create a stronger almond aroma in desserts.
Almond extract is made by soaking crushed almonds in alcohol to extract their flavor. Combine blanched almonds with vodka or food-grade alcohol in a sealed jar and store it in a cool dark place. Let the mixture infuse for several weeks, shaking occasionally, until the liquid develops a strong almond flavor.
Vanilla extract is the most common substitute for almond extract in baking recipes. It provides sweetness and aroma, though the flavor will be different. Other options include amaretto, almond liqueur, or a small amount of almond flavoring. Start with the same measurement and adjust to taste.
Almond extract enhances flavor but is usually used in small amounts, so most recipes will still work without it. It mainly adds aroma and depth to baked goods like cookies and cakes. If it is missing, you can replace it with vanilla extract or simply omit it while keeping the rest of the recipe the same.
For more almond-based ingredient forms, see our almond meal and almonds recipes.