Nielsen-MasseyPure Almond Extract for Baking and Cooking 18 Ounce Bottle

This is my go to extract for a funfetti or white chocolate cake. It is a gentle whisper meaning it’s a soft sweetness. It also pairs nicely with a fruit or almond extract.

Bueno

This is hands down the best almond extract I’ve used. Rich, pure, and strong without being artificial or overpowering. A little goes a long way, and it adds that perfect bakery style flavor to cookies, frostings, and cakes. People always compliment my baking and I give credit to Nielsen Massey every time. Worth every penny.

love the taste

Great orange essence for baking! Amazing aroma! I already bought it twice! I highly recommend it!

I have the vanilla bean paste from Nielsen-Massey as well, so I thought I would order the Almond bc I love almond extract. The alcohol smell is very strong. I added a little to some icing and it wasn't as tasty as I've had before. I will let it marinate and do an update. As for the bottle, there is no good way to pour this out without making a mess, which means loosing some of the extract! I'm definitely not in favor of that, bc this stuff was not cheap. I highly recommend the company change the cap to one with a drip hole in to allow people to just pour small amounts as needed. I had to use a tiny funnel to pour some into a a container we use for juicing shots, and I had to sacrifice some of the extract in the sink to do this! I'm just not a fan of the wide open cap! Please consider changing it to one with a hole. Thank goodness for quick thinking otherwise I would have reluctantly returned the item. The price wasn't so bad for the size though.

One of the best of all of the vanilla extracts. On the expensive side but worth every penny. Sets your baked goods or sweet potato casseroles apart from ordinary (McCormick or other generic store brand vanilla extracts).My husband loves sweet potato casserole, I listed ingredients and directions the best I could. I don’t measure most ingredients.I bake (till soft, let cool) the potatoes because boiling them takes all the natural sugars out. Peel, cut, arrange on an angle in the baking dish. 1 cup (has to be) organic brown sugar (cost a tad more but much richer in flavor), depending on how many sweet potatoes, 1 1/2-2 cups of white sugar and 1(1/2)-2 sticks of good butter (I use salted with everything, that way I don’t have to add salt), just shake the cinnamon about 1 1/2TBS to 2 TBS, 1/2 tsp of nutmeg, 1/2TBS-1TBS of this vanilla extract. Put all in a non stick saucepan, let butter, sugars, powdered spices all come together (do not melt sugars in post) until you see the beginnings of bubbles on the side. Remove from fire add vanilla, mix, be very careful and pour mixture on sweet potatoes (it’s hot and can burn). Place back into oven at 350° until syrup is fully melted, bubbly and formed a slight sugar crust on the top. If it doesn’t crust that’s ok. Be extremely careful removing from the oven the sugar can and will burn, use good oven mitts or thick towel on baking pan. Let cool, the long it cools the thicker the syrup will become. Enjoy, from a true Louisiana Creolé , that learned from generations of Creolé cooks before me.

This is my favorite almond extract. I own a home bakery specializing in sugar cookies and love the quality of this real almond extract. The vanilla bean paste is also phenomenal. Pricy but worth it. A little goes a long way.