There’s something magical about almond extract that can transform ordinary recipes into extraordinary treats. Whether you’re baking cozy holiday cookies, whipping up quick weeknight desserts, or crafting elegant dinner party finales, this versatile ingredient adds a warm, nutty sophistication to every dish. Get ready to discover 30 delightful ways to incorporate almond extract into your cooking—your taste buds are in for a wonderful adventure!
Almond Extract Sugar Cookies
Just imagine biting into a soft, chewy cookie with that distinct almond aroma that fills your kitchen. These almond extract sugar cookies are surprisingly simple to make, requiring just basic pantry staples and a few key techniques to achieve bakery-quality results. Let’s walk through each step together to create these delightful treats.
Ingredients
– 2 ¾ cups all-purpose flour (spoon and level for accuracy)
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– 1 cup unsalted butter, softened to room temperature (about 65-70°F)
– 1 ½ cups white granulated sugar
– 1 large egg at room temperature
– 2 teaspoons almond extract (pure extract for best flavor)
– ¼ cup granulated sugar for rolling
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon baking powder until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream 1 cup softened unsalted butter with 1 ½ cups white granulated sugar for 2-3 minutes until light and fluffy.
4. Add 1 large room-temperature egg to the butter mixture and beat for 30 seconds until incorporated.
5. Mix in 2 teaspoons almond extract until just combined with the wet ingredients.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
7. Cover the dough with plastic wrap and refrigerate for 30 minutes to prevent spreading during baking.
8. Place ¼ cup granulated sugar in a small bowl for rolling the dough balls.
9. Scoop 1 tablespoon portions of chilled dough and roll into smooth balls between your palms.
10. Roll each dough ball in the reserved sugar until completely coated.
11. Place sugar-coated dough balls 2 inches apart on prepared baking sheets.
12. Bake at 375°F for 8-10 minutes until the edges are lightly golden but centers still look slightly underdone.
13. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
14. Transfer cookies to wire racks to cool completely, about 20-30 minutes.
Light and chewy with crisp sugar-coated edges, these cookies deliver that wonderful almond flavor in every bite. The soft centers practically melt in your mouth, while the sugary exterior provides the perfect textural contrast. Try sandwiching two cookies with vanilla buttercream or dipping half of each cookie in melted chocolate for an elegant presentation.
Almond-Scented Pound Cake
Sometimes the simplest desserts make the biggest impression, and this almond-scented pound cake is no exception. Start with room temperature ingredients for the best texture, and follow each step carefully for a perfectly tender crumb every time.
Ingredients
– 1 cup unsalted butter, softened to room temperature
– 1 ½ cups granulated sugar
– 4 large eggs, at room temperature
– 2 cups all-purpose flour, spooned and leveled
– ½ teaspoon baking powder
– ¼ teaspoon salt
– ½ cup whole milk, at room temperature
– 1 teaspoon almond extract
– ½ teaspoon vanilla extract
Instructions
1. Preheat your oven to 325°F and generously grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream the softened butter and sugar together on medium-high speed for 4-5 minutes until pale and fluffy.
3. Add eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
5. Add one-third of the flour mixture to the butter mixture and mix on low speed until just combined.
6. Pour in half of the milk and mix until the liquid disappears into the batter.
7. Repeat with another third of the flour mixture, then the remaining milk, and finally the last of the flour mixture.
8. Add the almond extract and vanilla extract, mixing for just 10 seconds to distribute evenly throughout the batter.
9. Transfer the batter to your prepared loaf pan and smooth the top with a spatula.
10. Bake at 325°F for 60-70 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
11. Cool the cake in the pan on a wire rack for 15 minutes before turning it out to cool completely.
Golden and fragrant straight from the oven, this pound cake boasts a tight, moist crumb that practically melts in your mouth. The subtle almond aroma pairs beautifully with fresh berries or a simple dusting of powdered sugar for an elegant yet effortless dessert.
Vanilla Almond Cupcakes
For those seeking a foolproof baking project, these vanilla almond cupcakes deliver consistent results with their balanced flavor profile and tender crumb. Following these methodical steps will ensure bakery-quality treats right from your home kitchen, perfect for beginners and seasoned bakers alike.
Ingredients
– 1½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened to room temperature
– 2 large eggs at room temperature
– ½ cup whole milk at room temperature
– 1½ tsp baking powder
– ½ tsp salt
– 1 tsp pure vanilla extract
– ½ tsp almond extract (optional, for enhanced flavor)
– ¼ cup sliced almonds for topping
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1½ cups flour, 1½ tsp baking powder, and ½ tsp salt in a medium bowl until fully combined.
3. In a separate large bowl, beat ½ cup softened butter and 1 cup sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 2 eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in 1 tsp vanilla extract and ½ tsp almond extract until just combined.
6. Alternate adding the flour mixture and ½ cup milk to the butter mixture, beginning and ending with flour, mixing on low speed until smooth.
7. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
8. Sprinkle ¼ cup sliced almonds evenly over the batter in each cup.
9. Bake at 350°F for 18-22 minutes until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
10. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
Buttery and moist with a delicate almond fragrance, these cupcakes feature a tender crumb that pairs wonderfully with their subtle crunch from the toasted almond topping. Consider serving them alongside fresh berries or drizzling with a simple glaze for an elegant dessert presentation that highlights their sophisticated flavor profile.
Almond Extract Biscotti
Zesty almond biscotti offers the perfect twice-baked crunch that pairs wonderfully with your morning coffee or afternoon tea. These Italian cookies are surprisingly simple to make at home, requiring just a handful of pantry staples and a bit of patience during the double-baking process. You’ll love how the almond flavor intensifies with each bite, creating a sophisticated treat that’s both sturdy and delicate.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– 3 large eggs (at room temperature for better incorporation)
– 1/4 cup unsalted butter, melted (or vegetable oil as alternative)
– 2 teaspoons baking powder
– 2 teaspoons almond extract (use pure for best flavor)
– 1/2 teaspoon salt
– 1/2 cup sliced almonds (toasted for enhanced nuttiness)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt in a medium bowl until thoroughly combined.
3. Beat eggs and sugar in a separate bowl for 3 minutes using an electric mixer until pale and slightly thickened.
4. Mix in melted butter and almond extract until fully incorporated into the egg mixture.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a dough forms.
6. Fold in sliced almonds using a spatula, ensuring even distribution throughout the dough.
7. Divide the dough in half and shape each portion into a 12-inch long log on the prepared baking sheet.
8. Flatten each log to about 3/4-inch thickness, creating two parallel rectangles spaced 3 inches apart.
9. Bake for 25 minutes at 350°F until the logs are golden brown and firm to the touch.
10. Remove the baking sheet from the oven and let the logs cool for 15 minutes until comfortable to handle.
11. Transfer one log at a time to a cutting board and slice diagonally into 3/4-inch thick pieces using a serrated knife.
12. Arrange the slices cut-side down on the baking sheet, spacing them 1/2 inch apart.
13. Return to the oven and bake for 10 minutes at 325°F, then flip each biscotti and bake another 10 minutes until dry and crisp.
14. Transfer the biscotti to a wire rack to cool completely, about 1 hour.
Fragrant with almond essence and satisfyingly crunchy, these biscotti develop a delightful snap that holds up perfectly when dipped in hot beverages. The toasted almond slices provide occasional nutty bursts against the cookie’s firm texture. For an elegant presentation, arrange them standing upright in a tall glass or serve alongside a shot of amaretto for an adult twist.
Moist and Fluffy Almond Muffins
A perfect batch of moist and fluffy almond muffins begins with proper preparation and attention to detail, making them an ideal project for bakers of all skill levels. These tender treats come together quickly with simple ingredients, yielding bakery-quality results right from your own kitchen. Follow each step carefully to achieve that delicate crumb and rich almond flavor that makes these muffins so irresistible.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar (can substitute with light brown sugar)
– 2 teaspoons baking powder (check expiration date for maximum rise)
– ½ teaspoon salt (enhances overall flavor)
– 1 cup whole milk (room temperature for better incorporation)
– ½ cup unsalted butter, melted and cooled (or vegetable oil as alternative)
– 2 large eggs (room temperature preferred)
– 1 teaspoon almond extract (pure extract for best flavor)
– ½ cup sliced almonds (for topping, optional but recommended)
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease thoroughly.
2. Whisk together 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt in a large bowl until well combined.
3. In a separate medium bowl, whisk 1 cup milk, ½ cup melted butter, 2 eggs, and 1 teaspoon almond extract until smooth and fully emulsified.
4. Tip: Create a well in the center of your dry ingredients before adding the wet mixture for easier folding.
5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined, being careful not to overmix.
6. Tip: A few small lumps in the batter are perfectly fine and will prevent tough muffins.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
8. Sprinkle ½ cup sliced almonds evenly over the tops of all the muffins for crunch and visual appeal.
9. Bake at 375°F for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
10. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
11. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.
Ready to enjoy warm or at room temperature, these almond muffins boast a tender, cake-like crumb that practically melts in your mouth. The subtle nutty flavor pairs wonderfully with your morning coffee, or try splitting one horizontally and toasting it lightly for a delightful breakfast treat. For an extra special presentation, dust the cooled muffins with powdered sugar or serve alongside fresh berries for a beautiful contrast.
Almond Extract Buttercream Frosting
Perfect for elevating any cake or cupcake, this almond extract buttercream frosting comes together with just a few simple ingredients and delivers a smooth, professional-quality finish. Preparing it requires careful attention to texture and mixing time to achieve that ideal spreadable consistency. Let’s walk through each step to ensure your frosting turns out perfectly every time.
Ingredients
- 1 cup unsalted butter, softened to room temperature (for easy creaming)
- 4 cups powdered sugar, sifted (to prevent lumps)
- 2 teaspoons pure almond extract (adjust for stronger or milder flavor)
- 2 tablespoons heavy cream or whole milk (for desired thickness)
- Pinch of fine sea salt (to balance sweetness)
Instructions
- Place the softened unsalted butter in a large mixing bowl.
- Beat the butter on medium speed with an electric mixer for 2 minutes until it becomes pale and fluffy.
- Gradually add the sifted powdered sugar to the bowl in ½-cup increments, mixing on low speed after each addition to prevent a sugar cloud.
- Scrape down the sides and bottom of the bowl with a rubber spatula to ensure all ingredients are incorporated evenly.
- Pour in the pure almond extract and a pinch of fine sea salt.
- Mix on medium speed for 1 minute until the extract and salt are fully blended into the butter-sugar mixture.
- Add the heavy cream or whole milk to the bowl.
- Increase the mixer speed to high and beat the frosting for 3–4 minutes until it becomes light, airy, and holds stiff peaks.
- Check the frosting’s consistency by lifting the beaters; it should form defined peaks that hold their shape without collapsing.
Ultra-smooth and richly flavored, this buttercream spreads effortlessly over cooled cakes and holds intricate piping designs beautifully. Its subtle almond aroma pairs wonderfully with vanilla, chocolate, or citrus-based desserts, making it a versatile choice for everything from birthday cakes to holiday cookies. For a decorative touch, sprinkle sliced almonds on top or layer it between almond-flavored sponge cakes.
Almond Flavored Macarons
Just when you think macarons are too intimidating to make at home, this almond-flavored version breaks down the process into manageable steps. Join me as we walk through creating these delicate French cookies with foolproof precision. You’ll be surprised how achievable perfect macarons can be with the right guidance.
Ingredients
– 1 cup almond flour, sifted (for smooth shells)
– 1 ¾ cups powdered sugar, sifted (prevents lumps)
– 3 large egg whites, at room temperature (helps with volume)
– ¼ cup granulated sugar (for stable meringue)
– ½ tsp almond extract (or vanilla for variation)
– 2-3 drops gel food coloring, optional (liquid can thin batter)
Instructions
1. Preheat your oven to 300°F and line two baking sheets with parchment paper.
2. Sift the almond flour and powdered sugar together into a large bowl, discarding any large pieces that remain in the sifter.
3. In a separate clean, dry bowl, beat the egg whites on medium speed until foamy, about 1 minute.
4. Gradually add the granulated sugar while continuing to beat, increasing speed to high until stiff peaks form, about 3-4 minutes.
5. Gently fold in the almond extract and food coloring (if using) until just combined.
6. Add the sifted dry ingredients to the meringue in three batches, folding gently with a spatula after each addition.
7. Continue folding until the batter flows off the spatula in a continuous ribbon, about 50-60 folds—this is the “macaronage” stage.
8. Transfer the batter to a piping bag fitted with a ½-inch round tip.
9. Pipe 1½-inch circles onto the prepared baking sheets, spacing them 1 inch apart.
10. Firmly tap the baking sheets on the counter 2-3 times to release air bubbles.
11. Let the piped macarons rest at room temperature until they form a dry skin, about 20-30 minutes.
12. Bake one sheet at a time for 15-17 minutes, until the shells don’t wiggle when gently touched.
13. Cool completely on the baking sheet before carefully removing with a spatula.
14. Match similar-sized shells and sandwich with your favorite filling.
For the best texture, let filled macarons mature in an airtight container overnight—the shells soften and develop that classic delicate chew. Their subtle almond flavor pairs beautifully with chocolate ganache or raspberry jam, making them perfect for elegant gatherings or thoughtful homemade gifts.
Almond Extract Glazed Donuts
Let’s create bakery-style almond extract glazed donuts that fill your kitchen with irresistible aroma and deliver that perfect fluffy texture. Learning to make these from scratch ensures you control the quality and freshness, resulting in treats far superior to store-bought versions. Following these methodical steps will guide you through the entire process with confidence.
Ingredients
– 3 cups all-purpose flour, plus extra for dusting
– 1 cup granulated sugar
– 2 large eggs at room temperature
– 1 cup whole milk, warmed to 110°F
– 2 ¼ tsp active dry yeast
– ½ cup unsalted butter, melted and cooled
– 2 tsp almond extract
– ½ tsp salt
– 4 cups vegetable oil for frying (or any neutral oil with high smoke point)
– 2 cups powdered sugar for glaze
– 3 tbsp whole milk for glaze
– 1 tsp almond extract for glaze
Instructions
1. Combine warmed milk and yeast in a large bowl, letting it activate for 5 minutes until foamy.
2. Whisk in sugar, eggs, melted butter, and almond extract until fully incorporated.
3. Gradually mix in flour and salt until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down the risen dough and roll it out to ½-inch thickness on a floured surface.
7. Cut dough into 3-inch circles using a donut cutter or two different-sized round cutters.
8. Arrange cut donuts and holes on parchment-lined baking sheets, cover, and proof for 30 minutes until puffy.
9. Heat vegetable oil in a heavy-bottomed pot to 350°F, using a thermometer for accuracy.
10. Carefully fry donuts in batches of 2-3 for 60-90 seconds per side until golden brown.
11. Remove fried donuts with a slotted spoon and drain on a wire rack set over a baking sheet.
12. Whisk together powdered sugar, milk, and almond extract until smooth for the glaze.
13. Dip slightly cooled donuts into the glaze, allowing excess to drip off.
14. Return glazed donuts to the wire rack to set for 15 minutes.
Amazingly light and airy with a crisp exterior, these donuts deliver a pronounced almond flavor that pairs wonderfully with coffee. For an elegant presentation, sprinkle with toasted sliced almonds before the glaze sets completely, creating both visual appeal and added texture contrast.
Rich Almond Panettone
A traditional Italian holiday bread gets a nutty upgrade with this rich almond panettone recipe. Although it appears complex, I’ll guide you through each step methodically to ensure your success in creating this festive treat. You’ll be amazed at how achievable this beautiful bread really is.
Ingredients
– 4 cups all-purpose flour (spooned and leveled)
– 1 cup warm whole milk (110°F)
– 2 large eggs (at room temperature)
– 1/2 cup unsalted butter (softened)
– 3/4 cup granulated sugar
– 2 1/4 teaspoons active dry yeast
– 1 teaspoon salt
– 1 cup sliced almonds (toasted)
– 1 teaspoon almond extract (or vanilla extract)
Instructions
1. Combine warm milk, yeast, and 1 tablespoon of sugar in a large bowl and let sit for 5 minutes until foamy.
2. Whisk in eggs, remaining sugar, almond extract, and salt until fully incorporated.
3. Gradually add flour while mixing with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Tip: The dough should spring back slowly when poked.
5. Incorporate softened butter one tablespoon at a time, kneading until each addition is fully absorbed.
6. Fold in toasted almonds until evenly distributed throughout the dough.
7. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 2 hours until doubled in size.
8. Punch down the dough and shape into a round loaf, placing it in a parchment-lined panettone mold or tall cake pan.
9. Cover and let rise for another 1 hour until the dough reaches just below the rim of the pan. Tip: The second rise is complete when an indentation remains after gentle pressing.
10. Preheat oven to 350°F and bake for 45-50 minutes until golden brown and an internal thermometer reads 190°F.
11. Cool the panettone upside down by inserting skewers through the bottom and suspending it between two cans. Tip: This prevents collapsing and maintains the tall shape.
Our golden-crusted panettone reveals a tender, airy crumb studded with toasted almonds when sliced. The buttery richness pairs wonderfully with morning coffee or makes an elegant dessert when served with a dollop of mascarpone. This almond-studded beauty keeps beautifully for days, developing even more flavor as it rests.
Almond Spice Cake with Cream Cheese Icing
Every baker needs a reliable spice cake in their repertoire, and this almond version with cream cheese icing is the perfect place to start. Even if you’re new to baking, these methodical steps will guide you through creating a moist, fragrant cake that fills your kitchen with the warm scent of autumn spices. Let’s begin with gathering our ingredients and preparing our baking pans.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1/2 cup unsalted butter, softened (at room temperature for 30 minutes)
– 3 large eggs (at room temperature)
– 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
– 1/2 cup sliced almonds
– 8 oz cream cheese, softened
– 4 tbsp unsalted butter, softened
– 2 cups powdered sugar
– 2 tsp baking powder
– 1 tsp baking soda
– 2 tsp ground cinnamon
– 1 tsp ground nutmeg
– 1/2 tsp ground cloves
– 1/2 tsp salt
– 2 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. Line the bottom of each pan with parchment paper for easy removal.
3. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl.
4. Cream softened butter, granulated sugar, and brown sugar in a large bowl for 3 minutes until light and fluffy.
5. Add eggs one at a time, beating for 30 seconds after each addition.
6. Mix in vanilla extract until fully incorporated.
7. Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour.
8. Fold in sliced almonds gently with a spatula.
9. Divide the batter evenly between the prepared pans using a kitchen scale for precision.
10. Bake at 350°F for 25-30 minutes until a toothpick inserted in the center comes out clean.
11. Cool cakes in pans on a wire rack for 15 minutes.
12. Run a knife around the edges and invert cakes onto the rack to cool completely.
13. Beat softened cream cheese and butter together until smooth for the icing.
14. Gradually add powdered sugar while mixing on low speed.
15. Increase speed to medium and beat for 2 minutes until fluffy.
16. Place one cooled cake layer on a serving plate and spread with 1/2 cup of icing.
17. Top with the second cake layer and frost the top and sides with remaining icing.
18. Press additional sliced almonds around the sides for decoration if desired.
Layers of warm spice and nutty almond create a cake that’s both comforting and elegant. The cream cheese icing provides a tangy contrast that cuts through the sweetness perfectly. Serve slices with hot coffee for breakfast or as an impressive dessert at your next gathering.
Almond Extract Infused Bread Pudding
Many home cooks overlook bread pudding, but this almond extract version transforms stale bread into a comforting dessert that’s surprisingly simple to master. My methodical approach ensures even beginners achieve perfect custard-soaked bread with a golden, crisp top every single time. Let’s walk through each step together to create this aromatic treat.
Ingredients
– 6 cups cubed day-old French bread (about 1-inch cubes, slightly stale works best)
– 2 cups whole milk (room temperature helps prevent curdling)
– 3 large eggs (at room temperature for smoother mixing)
– 1/2 cup granulated sugar (can substitute with brown sugar for deeper flavor)
– 2 teaspoons pure almond extract (measure carefully as it’s potent)
– 1/4 cup unsalted butter, melted (plus extra for greasing)
– 1/4 teaspoon salt (enhances all flavors)
– 1/4 cup sliced almonds (for topping, optional but recommended)
Instructions
1. Preheat your oven to 350°F and generously butter an 8×8-inch baking dish.
2. Arrange the cubed bread evenly in the prepared baking dish, ensuring no large gaps.
3. In a medium bowl, whisk the eggs vigorously for 30 seconds until pale and frothy.
4. Add the sugar and salt to the eggs, whisking continuously for 1 minute until fully incorporated.
5. Pour in the milk slowly while whisking to create a smooth custard base.
6. Stir in the almond extract and melted butter until the mixture is uniform.
7. Tip: Let the custard mixture sit for 2 minutes to allow flavors to meld before pouring.
8. Pour the custard evenly over the bread cubes, pressing down gently with a spatula to submerge all pieces.
9. Tip: Allow the bread to soak for 15 minutes, pressing down every 5 minutes to ensure even absorption.
10. Sprinkle sliced almonds evenly across the top for added crunch and visual appeal.
11. Bake at 350°F for 45-50 minutes until the top is golden brown and the center springs back when lightly pressed.
12. Tip: Check for doneness by inserting a knife near the center – it should come out clean with no liquid custard.
13. Remove from oven and let rest for 20 minutes before serving to allow the custard to set properly.
Golden and fragrant straight from the oven, this bread pudding develops a crackly top crust that gives way to a soft, custardy interior infused with warm almond notes. The sliced almonds toast to a perfect crunch during baking, providing textural contrast against the pillowy bread. Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an elevated dessert experience that tastes far more complex than its simple preparation suggests.
Cherry Almond Ice Cream
Creating cherry almond ice cream at home is simpler than you might think, and the reward is a creamy, dreamy dessert that beats anything from the store. This recipe walks you through each stage methodically, ensuring even first-time ice cream makers achieve perfect results.
Ingredients
– 2 cups heavy cream (for rich texture)
– 1 cup whole milk (or 2% for lighter ice cream)
– 3/4 cup granulated sugar (adjust slightly for sweetness preference)
– 1/4 tsp fine sea salt (enhances flavor)
– 1 tsp pure almond extract (or vanilla if preferred)
– 1 cup pitted fresh cherries, chopped (frozen work too; thaw and drain)
– 1/2 cup sliced almonds, toasted (for crunch; optional)
Instructions
1. Combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1/4 tsp fine sea salt in a medium saucepan.
2. Heat the mixture over medium heat, stirring constantly with a whisk, until the sugar fully dissolves and tiny bubbles form around the edge (about 5-7 minutes); do not boil.
3. Remove the saucepan from heat and stir in 1 tsp pure almond extract until evenly incorporated.
4. Pour the mixture into a large bowl and let it cool to room temperature, about 30-40 minutes, stirring occasionally to prevent a skin from forming.
5. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or until thoroughly chilled (a key tip: colder base freezes faster and creamier).
6. Chop 1 cup pitted fresh cherries into small pieces and set them aside in a separate bowl.
7. Toast 1/2 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring often, until golden and fragrant; let them cool completely.
8. Pour the chilled ice cream base into an ice cream maker and churn according to manufacturer’s instructions, typically 20-25 minutes, until it thickens to a soft-serve consistency.
9. Add the chopped cherries and toasted almonds to the ice cream maker in the last 2 minutes of churning to distribute them evenly without overmixing.
10. Transfer the ice cream to an airtight container, press a piece of parchment paper directly onto the surface, and freeze for at least 4 hours or until firm.
Here, the ice cream emerges velvety and scoopable, with bursts of juicy cherry and nutty almond in every bite. Try serving it sandwiched between chewy oatmeal cookies or drizzled with dark chocolate sauce for an indulgent twist that highlights its balanced sweetness.
Conclusion
Clearly, almond extract adds incredible flavor to any dish! From cookies to cakes, this collection offers something for every home cook. We hope you find new favorites to share with family and friends. Don’t forget to leave a comment telling us which recipe you loved most and pin your favorites on Pinterest for later!
