almond extract


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Noun1.almond extract - flavoring made from almonds macerated in alcohol
flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts
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RASPBERRY BAKEWELL CAKE INGREDIENTS 5oz ground almond 5oz soft butter 5oz caster sugar 5oz self-raising flour 2 large eggs Tsp vanilla 2 tsp almond extract 9oz raspberries Handful flaked almonds METHOD Preheat oven to 180C, 170C (fan), gas mark 4 1.
Boozy baked plums INGREDIENTS SERVES 4 8 large or 12 small plums, cut in half and stones removed, chopped roughly 3 tablespoons maple syrup 3 tablespoons Disaronno (vegan almond liqueur) 1 teaspoon vanilla extract 1 teaspoon almond extract 30g flaked almonds, toasted, to serve DIRECTIONS Preheat the oven to 190C.
Peaches are lovely when paired with almond extract, but feel free to flavor your cream with vanilla extract instead, and to substitute a different flavored cookie for the almond ones.
Garnish with coriander leaves and flaked almonds, and serve with naan breads, rice or chapattis INGREDIENTS: (SERVES 12) 115g vegan butter; 300g fine semolina; 250ml plant milk; 75g plain flour; 130g firmly packed icing sugar; 130g vegan yoghurt or 125ml coconut milk; 1tsp baking powder; 1/2tsp bicarbonate of soda; Pinch of salt; 1/2tsp vanilla extract; 1/2tsp almond extract; 1tbsp agave syrup; 1tbsp brandy; 1/2tsp ground cinnamon; 40g finely chopped almonds; 2tbsp apricot jam, for brushing; Flaked almonds and whole pistachios, to garnish; For the vegan marzipan: 150g ground almonds; 110g sifted icing sugar; 1tbsp maple syrup; 1tsp lemon juice; 1/4tsp almond extract optional METHOD: 1.
Garnish with coriander leaves and flaked almonds, and serve with naan breads, sweet sensationALMOND AND SEMOLINA SUGEE CAKE INGREDIENTS: (Serves 12) 115g vegan butter; 300g fine semolina; 250ml plant milk; 75g plain flour; 130g firmly packed icing sugar; 130g vegan yoghurt 125ml coconut milk; 1tsp baking powder; 1/2tsp bicarbonate of soda; Pinch of salt; 1/2tsp vanilla extract; 1/2tsp almond extract; 1tbsp agave syrup; 1tbsp brandy; 1/2tsp ground cinnamon; 40g finely chopped almonds; 2tbsp apricot jam, for brushing; Flaked almonds and whole pistachios, to garnish; For the vegan marzipan: 150g ground almonds; 110g sifted icing sugar; 1tbsp maple syrup; 1tsp lemon juice; 1/4tsp almond extract METHOD: 1.
Garnish with coriander leaves and flaked almonds, and serve with naan breads, rice or chapattis sweet sensationALMOND AND SEMOLINA SUGEE CAKE INGREDIENTS: (Serves 12) 115g vegan butter; 300g fine semolina; 250ml plant milk; 75g plain flour; 130g firmly packed icing sugar; 130g vegan yoghurt or 125ml coconut milk; 1tsp baking powder; 1/2tsp bicarbonate of soda; Pinch of salt; 1/2tsp vanilla extract; 1/2tsp almond extract; 1tbsp agave syrup; 1tbsp brandy; 1/2tsp ground cinnamon; 40g finely chopped almonds; 2tbsp apricot jam, for brushing; Flaked almonds and whole pistachios, to garnish; For the vegan marzipan: 150g ground almonds; 110g sifted icing sugar; 1tbsp maple syrup; 1tsp lemon juice; 1/4tsp almond extract optional METHOD: 1.
Garnish with coriander leaves and flaked almonds, and serve with naan breads, rice or chapattis sweet ALMOND AND SEMOLINA SUGEE CAKE INGREDIENTS: (SERVES 12) 115g vegan butter; 300g fine semolina; 250ml plant milk; 75g plain flour; 130g firmly packed icing sugar; 130g vegan yoghurt or 125ml coconut milk; 1tsp baking powder; 1/2tsp bicarbonate of soda; Pinch of salt; 1/2tsp vanilla extract; 1/2tsp almond extract; 1tbsp agave syrup; 1tbsp brandy; 1/2tsp ground cinnamon; 40g finely chopped almonds; 2tbsp apricot jam, for brushing; Flaked almonds and whole pistachios, to garnish; For the vegan marzipan: 150g ground almonds; 110g sifted icing sugar; 1tbsp maple syrup; 1tsp lemon juice; 1/4tsp almond extract optional METHOD: 1.
Garnish with coriander leaves and flaked almonds, and serve with naan breads, rice or chapattis sweet sensationALMOND AND SEMOLINA SUGEE CAKE INGREDIENTS: (Serves 12) 115g vegan butter; 300g fine semolina; 250ml plant milk; 75g plain flour; 130g firmly packed icing sugar; 130g vegan yoghurt 125ml coconut milk; 1tsp baking powder; 1/2tsp bicarbonate of soda; Pinch of salt; 1/2tsp vanilla extract; 1/2tsp almond extract; 1tbsp agave syrup; 1tbsp brandy; 1/2tsp ground cinnamon; 40g finely chopped almonds; 2tbsp apricot jam, for brushing; Flaked almonds and whole pistachios, to garnish; For the vegan marzipan: 150g ground almonds; 110g sifted icing sugar; 1tbsp maple syrup; lemon juice; 1/4tsp almond extract METHOD: 1.
Garnish with coriander leaves and flaked almonds, and serve with naan breads, rice or chapattis sweet sensation ALMOND AND SEMOLINA SUGEE CAKE INGREDIENTS: (Serves 12) 115g vegan butter; 300g fine semolina; 250ml plant milk; 75g plain flour; 130g firmly packed icing sugar; 130g vegan yoghurt 125ml coconut milk; 1tsp baking powder; 1/2tsp bicarbonate of soda; Pinch of salt; 1/2tsp vanilla extract; 1/2tsp almond extract; 1tbsp agave syrup; 1tbsp brandy; 1/2tsp ground cinnamon; 40g finely chopped almonds; 2tbsp apricot jam, for brushing; Flaked almonds and whole pistachios, to garnish; For the vegan marzipan: 150g ground almonds; 110g sifted icing sugar; 1tbsp maple syrup; lemon juice; 1/4tsp almond extract METHOD: 1.
Ingredients 255g ground almonds 255g golden caster sugar Zest of 1 large unwaxed orange Zest of 1 unwaxed lemon 6 free range eggs 1/2 tsp ground cinnamon 1 tsp almond extract 24cm round loose-bottom cake tin Method Heat the oven to gas mark 3/ 170C.
WHITE CHOCOLATE ALMOND-AMARETTO CHEESECAKE CRUST: 2 1/2 cups graham cracker crumbs 1/4 cup finely chopped plain almonds (chop in food processor) 1 stick unsaked butter, melted 1 teaspoon almond extract FILLING: 4 (8-ounce) packages cream cheese, softened 1 1/2 cups sugar 1/8 teaspoon salt 4 eggs 2 tablespoons amaretto 1 teaspoon almond extract 1 teaspoon vanilla 2 ounces premium white chocolate, melted TOPPING: 1 (16-ounce) container sour cream 1/4 cup sugar 1 teaspoon almond extract 1/2 cups sliced almonds Preheat oven to 325 degrees.
temperature butter, vanilla extract, almond extract, and applesauce into