Almond extract is a concentrated flavoring that captures the distinctive aroma and taste of almonds, commonly used in baking and confectionery. The signature almond flavor is due to the presence of benzaldehyde, a compound found in high concentrations in bitter almonds. Traditionally, almond extract was made by pressing the oil from bitter almonds, which was then steeped in alcohol to draw out the flavor compounds. However, the presence of amygdalin in bitter almonds, a cyanogenic glycoside that can release toxic hydrogen cyanide, has led to a shift in production methods. To avoid the potential risks associated with bitter almonds, modern almond extract is often produced using safer, alternative sources of benzaldehyde.
One of the most common methods of producing almond extract today involves using the pits of peaches and apricots. These pits, like bitter almonds, contain benzaldehyde, which is responsible for the characteristic almond flavor. During production, the pits are crushed, and the benzaldehyde is extracted either through pressing or solvent extraction processes. The extracted benzaldehyde is then purified and combined with alcohol and water to create the final almond extract product. The use of peach and apricot pits not only provides a safer source of benzaldehyde but also allows for the labeling of almond extract as a "natural flavor," since the benzaldehyde is derived from natural, plant-based sources rather than being entirely synthesized in a laboratory.
In culinary applications, almond extract is prized for its intense flavor, which is much stronger than that of whole almonds. It is commonly used in a variety of baked goods, such as cookies, cakes, pastries, and marzipan, where even a small amount can impart a rich almond aroma and taste. Almond extract is also a key ingredient in traditional European sweets like amaretti and pignoli cookies, as well as in some savory dishes where a hint of sweetness and nuttiness is desired. Additionally, almond extract can be used to enhance the flavor of fruit salads, ice creams, and beverages. Its potency means that it should be used sparingly, as even a few drops can significantly influence the flavor profile of a dish.