The short answer: to make almond extract, chop about 70 g of raw almonds, put them in a clean jar and cover them with 240 ml of vodka. Close the jar, keep it dark and shake it once a week. After 6 to 8 weeks, strain it. Homemade almond extract is softer and nuttier than the shop kind, so start with about twice as much and taste.
Shop almond extract has a sharp, cherry-like scent. That scent mostly comes from bitter almond oil, not from the sweet almonds in your cupboard. So when you make almond extract at home, you get something different: a mellow, toasted almond flavour that suits cakes, cookies and custards. Here is how to make it, what to expect, and what to use instead when the bottle is empty.
| At a glance | |
|---|---|
| Hands-on time | 15 minutes |
| Waiting time | 6 to 8 weeks, shaken weekly |
| Makes | About 240 ml (1 cup) |
| Keeps | A year or more, closed and dark |
Ingredients
- 70 g (½ cup) raw sweet almonds, skins on or blanched
- 240 ml (1 cup) vodka, 40% alcohol (80 proof)
- A clean glass jar or bottle with a tight lid
Use sweet almonds only. Bitter almonds and apricot kernels are sometimes suggested online for a stronger scent. Do not use them. Raw bitter almonds and apricot kernels contain a natural compound that can release cyanide, and they are not sold as food in many countries.
How to make almond extract
- Toast, if you like. For a deeper, roasted flavour, toast the almonds in a dry pan for 4 to 5 minutes. Let them cool.
- Chop. Chop the almonds roughly, or pulse them a few times in a food processor. More cut surface means more flavour in the spirit.
- Cover. Put the almonds in the jar and pour in the vodka. Close the lid and shake.
- Wait. Keep the jar in a dark cupboard. Shake it once a week for 6 to 8 weeks.
- Strain. Pour it through a fine sieve lined with a coffee filter. Bottle the clear liquid and label it with the date.
Why homemade tastes different
The bright, marzipan-like note in shop extract comes from a compound called benzaldehyde. It is found in bitter almond oil and in the kernels of apricots and cherries. Sweet almonds carry very little of it. Your homemade extract will taste of the nut itself: warm, toasty and gentle.
It suits shortbread, frangipane, rice pudding and coffee cake, where a toasted nut taste fits. If a recipe relies on that sharp almond scent, such as some cookies or a cherry pie, keep a small bottle of shop extract as well.
Making a thicker almond concentrate
Finished extract is mostly spirit. If you reduce some of it away, the almond flavour gets more concentrated and you add less liquid to a batter. The NOIDS Herb Lab has an Evaporation function for this. It reduces infused liquids with a boiling point no higher than 100 °C (212 °F), runs at about 50 ml per hour, and stops by itself at 102 °C (215.6 °F).
- Pour 200 ml of strained extract into the Glass, under the MAX mark.
- Cover with the Dish Lid and turn the Rotary Control to Evaporation.
- Turn the Rotary Control to OFF when about a third of the volume is left.
Safety: use only food-grade spirits. Run Evaporation in a room larger than 50 m³ with fresh air coming in, and keep the cooker at least 5 m from any open flame. To collect the spirit instead of letting it into the room, fit the Condenser.
Almond extract substitutes
| Instead of 1 tsp almond extract | Use | Notes |
|---|---|---|
| Homemade almond extract | 2 tsp | Softer, toastier taste |
| Vanilla extract | 1 to 2 tsp | Different flavour, same warmth |
| Ground toasted almonds | 1 tbsp | Adds texture as well as flavour |
| Almond paste or marzipan | 1 to 2 tbsp | Cut the sugar a little |
| Almond syrup | 1 tbsp | For drinks and glazes; cut the sugar |
Vanilla is the most common swap. If you have none, our guide to making vanilla extract uses the same jar method.
Ways to use it
- Shortbread and butter cookies: 1 to 2 tsp per batch.
- Frangipane and almond cake: add it with the eggs.
- Rice pudding and custard: stir in a teaspoon once off the heat.
- Whipped cream: a few drops with the sugar.
Storage
- Keep the bottle closed, dark and at room temperature.
- The alcohol preserves it. It keeps for a year or more, and the flavour softens slowly over time.
- A little cloudiness from almond oils is normal. Shake before use.
Questions
How long does homemade almond extract take?
About 6 to 8 weeks in a dark cupboard, shaken once a week. You can taste it from week 4 and strain it when you like the flavour.
Why does my almond extract not taste like the shop kind?
Shop extract usually gets its sharp scent from bitter almond oil. Sweet almonds give a softer, nuttier flavour. Use about twice as much homemade extract.
Can I use apricot kernels or bitter almonds?
No. Raw bitter almonds and apricot kernels can release cyanide in the body. Use ordinary sweet almonds only.
What can I use instead of almond extract?
Use 1 to 2 tsp vanilla extract, 1 tbsp ground toasted almonds, or a spoon of almond paste for each teaspoon of almond extract.
Can I make almond extract without alcohol?
Not as an extract that keeps. Almond syrup or almond paste are the best alcohol-free ways to add almond flavour.
