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I've used almond extract in chocolate chip cookies. If a recipe calls for 1tsp vanilla, I'll sometimes use 1/2t vanilla and 1/2t almond and those cookies always turn out great.
For a low carb dessert you can add a tsp or so of vanilla or almond extract to plain, low fat ricotta.
This morning I was craving fudge. I tried to ignore it, but to no avail.
After all of the cooking & stirring & temp taking was done I went to add Vanilla and discovered that I didn't have any. I used Almond Extract instead. Man, oh man, is the fudge ever good!!
So now I am wondering what else might be better with Almond instead of Vanilla. Thoughts anyone?
Last night we had some fresh whipped cream with 1/2 tsp almond extract in it. Made blackberry and plum parfaits, and sprinkled everything with demerara sugar. They were delicious, but next time I'm adding 1/4 tsp. almond extract.
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