Type what you have

Ingredients

• ✓ almond extract
• water
• corn syrup
• confectioners' sugar

Instructions

1. 1 Stir together warm water, corn syrup, and almond extract in a small bowl until corn syrup and extract have dissolved.
2. 2 Place confectioners' sugar into a large bowl and pour in corn syrup mixture. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

By BEVANGELISTA

Ingredients

• ✓ almond extract
• almond
• confectioners sugar
• egg white

Instructions

1. 1 Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it; at this point, the mixture should still be crumbly, not paste-like.
2. 2 Add beaten egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
3. 3 Use a silicone spatula to remove almond paste from the food processor. If not using right away, wrap almond paste in waxed paper and store in an airtight container to use within a few hours. Or, place wrapped almond paste in a freezer bag and freeze for up to 6 months.

By nch

Ingredients

• ✓ almond extract
• almond
• white chocolate melting wafer
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
3. 3 Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
4. 4 Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

By Kimberley

Ingredients

• ✓ almond extract
• almond
• confectioners' sugar
• egg white

Instructions

1. 1 Grind almonds in a blender. Mix confectioners' sugar into almonds until combined. Beat egg whites slightly in a separate bowl, then mix into almond mixture. Use your hands to blend in almond extract.
2. 2 Form paste into a log, wrap tightly in plastic, and store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

By Carol

Ingredients

• ✓ almond extract
• tart cherry
• sugar
• white wine
• salt

Instructions

1. 1 Place pitted cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries; process to mix well, about 30 seconds.
2. 2 Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.

By xvc

Ingredients

• ✓ almond extract
• cooking spray
• cherry pie filling
• yellow cake mix
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Stir 1/2 teaspoon almond extract into each can of pie filling.
3. 3 Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
4. 4 Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.

By TENNESSEEPAM

Ingredients

• ✓ almond extract
• water
• sugar
• corn syrup
• food coloring

Instructions

1. 1 Lightly grease a 12x18-inch or larger baking sheet.
2. 2 Combine water, sugar, and corn syrup in a large heavy saucepan; heat over high, stirring constantly with a heat-resistant spoon, until sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat.
3. 3 When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!

By Lisa

Ingredients

• ✓ almond extract
• pastry
• sour cherry
• white sugar
• tapioca

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unroll pie crust. Cut two 6-inch rounds from dough; cut remaining dough into ⅛-inch strips for a lattice crust. Fit rounds into two 5-inch pie plates.
3. 3 Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand for 5 minutes to soften tapioca. Stir filling; spoon into pie shells.
4. 4 Lay 2 strips in an X (using the longest strips) in centers of each pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Pinch crusts together.
5. 5 Bake in the preheated oven until crusts are golden brown and filling is bubbling and thickened, about 30 minutes. Cool before serving, about 30 minutes.

By Lisawas

Ingredients

• ✓ almond extract
• confectioners' sugar
• milk
• corn syrup
• food coloring

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together confectioners' sugar and milk in a small bowl until smooth.
3. 3 Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
4. 4 Divide into separate bowls, and add food colorings to each to desired intensity.
5. 5 Dip cookies, or paint them with a brush.

By JBS BOX

Ingredients

• ✓ almond extract
• pie crust
• sour cherry
• white sugar
• tapioca

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Press one pie crust into a 9-inch pie plate.
3. 3 Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand 3 to 5 minutes.
4. 4 Meanwhile, cut second pie crust into ½-inch lattice strips with a sharp paring knife or pastry wheel. Pour cherry filling into pie shell. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and pinch to seal.
5. 5 Bake in the preheated oven until the crust is golden brown, 40 to 50 minutes. Cool before serving.

By Lisawas

Ingredients

• ✓ almond extract
• butter
• white sugar
• all-purpose flour
• granulated sugar

Instructions

1. 1 Beat butter, 1/2 cup sugar, and almond extract together in a large bowl with an electric mixer until light and fluffy. Stir in flour with a wooden spoon until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Lightly sprinkle some white sugar on work surface; roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 ½-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
4. 4 Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. Sprinkle or roll cookies in granulated sugar while still warm, then cool completely on a wire rack. Store in an air-tight container.

By ROBIN JOYE

Ingredients

• ✓ almond extract
• cream cheese
• white sugar
• vanilla extract
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese, sugar, vanilla extract, and almond extract in the bowl of a stand mixer. Mix with the whisk attachment on medium speed until smooth.
3. 3 With the mixer on, slowly pour in heavy cream.
4. 4 Stop and scrape the bottom of the bowl occasionally. Continue whipping until cream reaches a stiff peak.
5. 5 Use to decorate cakes or cupcakes. Enjoy!

By Jo-Lynn Jansen

Ingredients

• ✓ almond extract
• butter
• confectioners' sugar
• all-purpose flour
• poppy seed
• cooking spray

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cream butter in a bowl using a silicone spatula. Add confectioners' sugar and mix to combine. Mix in almond extract. Work in flour and poppy seeds. Turn dough onto an unfloured board and knead until smooth.
3. 3 Spray a shortbread mould with non-stick spray. Put dough in the middle of the mould and press into the mould, working from the center to the edges. Prick the entire surface with a fork.
4. 4 Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.
5. 5 Let shortbread cool in the mould for about 10 minutes. Flip mould over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.

By thedailygourmet

Ingredients

• ✓ almond extract
• heavy cream
• milk
• white sugar
• vanilla extract
• cherry

Instructions

1. 1 Gather all ingredients.
2. 2 Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved.
3. 3 Stir in the vanilla and almond extract. Add chopped cherries.
4. 4 Pour mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm and desired consistency before serving, about 2 to 4 hours.
5. 5 Serve and enjoy!

By FutureChefShay

Ingredients

• ✓ almond extract
• shortening
• water
• vanilla extract
• salt
• confectioners sugar

Instructions

1. 1 Combine shortening, water, vanilla, salt, and almond extract in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Gradually mix in 1/2 of the powdered sugar, then continue to mix for a minimum of 5 minutes (or preferably up to 10 minutes).
2. 2 Mix in remaining powdered sugar just until combined. Add additional water if needed to reach desired spreading consistency.

By CHAYES100

Ingredients

• ✓ almond extract
• pie crust
• cherry
• white sugar
• cornstarch
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place bottom pie crust into a 9-inch pie pan; prick bottom with a fork.
3. 3 Bake in the preheated oven until crust lightly browned, about 8 minutes. Let crust cool 5 minutes.
4. 4 Combine cherries, sugar, cornstarch, and almond extract together in a bowl; pour into the par-baked crust and dot with butter. Cover with top crust, crimp edges to seal; cut vents into the top with a sharp knife. Place pie on the prepared baking sheet.
5. 5 Bake in the preheated oven for 30 minutes. If pie browning too fast cover with an aluminum foil tent. Continue baking until crust is golden brown and filling bubbly, 10 to 20 minutes more. Let cool on a wire rack, about 15 minutes.

By pomfamilycooks

Ingredients

• ✓ almond extract
• cream cheese
• butter
• brown sugar
• vanilla extract
• honey

Instructions

1. 1 Beat cream cheese, butter, brown sugar, vanilla, and almond extract with an electric mixer in a large bowl until mixture begins to stiffen.
2. 2 Pour in honey. Continue beating until a whipped consistency is reached; do not overmix as it will collapse. Use immediately or store covered in the refrigerator.

By Anne Brothers and Rick Smetzer

Ingredients

• ✓ almond extract
• heavy cream
• cocoa powder
• powdered sugar
• vanilla extract
• salt

Instructions

1. 1 Combine heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl and beat with an electric mixer until stiff peaks form.
2. 2 Pipe mousse into 6 shot glasses. Serve immediately or chill until serving.

By Yoly

Ingredients

• ✓ almond extract
• butter
• sugar
• egg yolk
• egg white
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Beat butter in a large bowl with an electric mixer until light and fluffy. Slowly beat in sugar until noticeably lighter in color. Add egg yolks, one at a time, beating well after each addition before adding the next. Beat in egg white and almond extract. Beat in flour in small amounts; continue beating until fully incorporated.
3. 3 Press dough onto the prepared baking sheet using a cookie press.
4. 4 Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool cookies on the baking sheet for 1 minute before transferring to a wire rack to cool completely.

By Anthony B

Ingredients

• ✓ almond extract
• cocoa powder
• coconut sugar
• cornstarch
• peanut butter powder
• almond milk
• peanut butter flavor

Instructions

1. 1 Whisk together cocoa powder, coconut sugar, cornstarch, and peanut butter powder in a saucepan. Slowly pour in 1/4 of the chocolate-flavored almond milk; whisk to combine. Turn heat to medium-high. Pour in remaining almond milk and continue whisking until mixture has thickened, about 8 minutes. Stir in almond extract and peanut butter flavoring.
2. 2 Remove from heat. Allow to cool before serving, at least 1 hour.

By thedailygourmet

Ingredients

• ✓ almond extract
• coconut milk
• cocoa powder
• white sugar
• raspberry
• popsicle stick
• popsicle mold

Instructions

1. 1 Combine coconut milk, cocoa powder, sugar, raspberries, and almond extract in a blender. Blend on high speed until mixture is thick and fluffy like pudding, about 2 minutes.
2. 2 Pour mixture into disposable cups, smoothing over the tops. Insert sticks and freeze until solid, at least 3 hours.
3. 3 To serve, run hot water over the bottoms of the cups until fudge pops slide out easily.

By Myrna Sobernheim

Ingredients

• ✓ almond extract
• heavy cream
• whole milk
• sugar
• maraschino cherry
• egg yolk
• bittersweet chocolate

Instructions

1. 1 Stir together cream, milk, sugar, and juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
2. 2 Whisk hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour mixture into a container, cover, and refrigerate until cold, about 6 hours.
3. 3 Chop the reserved maraschino cherries, then stir into cold custard along with almond extract, and chopped chocolate. Pour into the ice cream maker, and freeze according to the manufacturer's directions.

By Shannon

Ingredients

• ✓ almond extract
• cooking spray
• egg white
• coconut
• white sugar
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
2. 2 Whisk egg whites in a glass, metal, or ceramic bowl until frothy. Whisk in almond extract.
3. 3 Combine coconut, sugar, flour, and salt in a large bowl. Gently fold in egg white mixture until batter comes together.
4. 4 Drop tablespoonfuls of batter onto the prepared baking sheet spaced 2 inches apart.
5. 5 Bake in the preheated oven until edges start to brown, about 20 minutes.
6. 6 Transfer cookies to wire racks to cool.

By MMS

Ingredients

• ✓ almond extract
• white sugar
• butter
• cream cheese
• cookie mix
• egg
• almond

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix sugar and almond flavoring and set aside. In a separate bowl mix butter, cheese and egg yolk. Stir in Make Ahead Cookie Mix.
3. 3 Roll onto flat surface. Cut in half. Place 1 half on greased cookie sheet. Spoon on almond and sugar mix. Place 2nd half on top. Brush with slightly beaten egg white.
4. 4 Bake 22 - 30 minutes. Let cool at least 30 minutes. Cut into 1/2 inch strips.

By Lynn

Ingredients

• ✓ almond extract
• pie crust
• bing cherry
• sugar
• instant tapioca
• lemon juice
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Press one pie crust into a 9-inch pie plate.
2. 2 Combine cherries, sugar, tapioca, lemon juice, and almond extract in bowl; refrigerate until cherry filling begins to set, about 10 minutes. Stir filling; chill until flavors combine, about 10 minutes more.
3. 3 Pour filling into bottom crust in pie plate; dot with butter. Cover with remaining 1 crust; crimp edges to seal. Cut several ventilation slits into top crust with a sharp knife.
4. 4 Bake in the preheated oven for 30 minutes; quarter rotate pie. Continue baking until crust is golden brown, about 20 minutes.

By MSGYPSYLEE

Ingredients

• ✓ almond extract
• butter
• white sugar
• all-purpose flour
• raspberry jam
• confectioners sugar
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
4. 4 Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
5. 5 Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
6. 6 Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
7. 7 Enjoy!

By Dee

Ingredients

• ✓ almond extract
• egg white
• cream of tartar
• vanilla extract
• cake flour
• white sugar
• salt

Instructions

1. 1 Beat egg whites until stiff peaks form. Mix in cream of tartar, vanilla extract, and almond extract.
2. 2 Sift together flour, sugar, and salt. Repeat five times.
3. 3 Gently fold flour mixture into beaten egg whites.
4. 4 Pour batter into an ungreased 10-inch tube pan.
5. 5 Place the pan in a cold oven. Turn the oven on and set it to 325 degrees F (165degrees C). Bake until cake is golden brown, about 1 hour.
6. 6 Invert the tube pan and let cake cool to room temperature before removing from the pan.
7. 7 Garnish with strawberries.

By Syd

Ingredients

• ✓ almond extract
• white sugar
• all-purpose flour
• cinnamon
• heavy cream
• nectarine
• pie shell

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a large pot of water over high heat, and bring to a boil.
2. 2 Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
3. 3 Place nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits; arrange nectarine halves in prepared crust cut-side down. Pour cream mixture around nectarines.
4. 4 Bake in the preheated oven until filling is set, about 40 to 45 minutes. Serve warm or cold.

By crashkwiccon

Ingredients

• ✓ almond extract
• yellow cake mix
• vanilla pudding mix
• poppy seed
• water
• vegetable oil
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 In a large bowl, stir together cake mix, pudding mix, and poppy seeds. Make a well in the center and pour in water, oil, eggs, and almond extract. Beat on low speed until blended. Scrape the bowl, then beat for 4 minutes on medium speed. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Susie

Ingredients

• ✓ almond extract
• cooking spray
• egg white
• cream of tartar
• white sugar
• all-purpose flour
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spray baking sheets with cooking spray.
3. 3 Whisk egg whites and cream of tartar together in a bowl until foamy.
4. 4 Gradually whisk sugar into egg white mixture until blended.
5. 5 Whisk almond extract and flour into egg white mixture until stiff peaks have formed. The egg whites should form a sharp peak that holds its shape when whisk is held straight up.
6. 6 Fold coconut into egg white mixture until incorporated.
7. 7 Drop spoonfuls of batter onto prepared baking sheets.
8. 8 Bake in the preheated oven until just golden brown, 8 to 9 minutes. Cool on baking sheets for about 2 minutes; transfer to wire rack to completely cool.

By Suzieim1