Type what you have

Ingredients

• ✓ almond extract
• cooking spray
• peanut butter
• banana
• honey
• egg white
• baking soda
• sea salt
• chocolate chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
2. 2 Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
3. 3 Pour batter into the prepared muffin tin, filling each cup 3/4 full.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.

By Megan Olson

Ingredients

• ✓ almond extract
• cooking spray
• almond flour
• coconut sugar
• pumpkin puree
• coconut oil
• mini chocolate chip
• tapioca flour
• egg white
• pumpkin pie spice
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
2. 2 Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
3. 3 Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

By Megan Olson

Ingredients

• ✓ almond extract
• cooking spray
• all-purpose flour
• white sugar
• almond milk
• vegetable oil
• vegetable oil
• egg
• chia seed
• vanilla extract
• baking powder
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease 2 muffin tins lightly with cooking spray.
2. 2 Mix flour, sugar, almond milk, 1 cup plus 2 tablespoons vegetable oil, eggs, chia seeds, almond extract, vanilla extract, baking powder, and salt together in a large bowl. Scoop batter into the prepared muffin tins.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops are light golden in color, about 40 minutes.

By TBrownCVT

Ingredients

• ✓ almond extract
• all-purpose flour
• almond meal
• baking soda
• salt
• rolled oat
• brown sugar
• white sugar
• butter
• vanilla extract
• white sugar
• cornstarch
• apricot
• ginger

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish, line with parchment paper, and grease parchment paper.
2. 2 Whisk flour, almond meal, baking soda, and salt together in a bowl. Whisk in oats, brown sugar, and ½ cup white sugar until blended and brown sugar clumps broken up. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
3. 3 Press ⅔ flour mixture into bottom of the prepared baking dish; set crust aside.
4. 4 Whisk ⅓ cup white sugar and cornstarch together in a small bowl. Add apricots and ginger; toss to coat.
5. 5 Spread apricot filling over crust; sprinkle remaining ⅓ flour mixture on top.
6. 6 Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.

By RitaAnn

Ingredients

• ✓ almond extract
• pecan
• butter
• cooking spray
• zucchini
• vegetable oil
• egg
• all-purpose flour
• sugar
• cocoa powder
• baking powder
• cinnamon
• salt
• cream cheese
• butter
• white sugar

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.
2. 2 Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.
3. 3 Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.
4. 4 Combine zucchini, oil, and eggs in a large mixing bowl.
5. 5 Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
6. 6 Bake in the preheated oven for 25 minutes.
7. 7 While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.
8. 8 Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.

By tayoush

Ingredients

• ✓ almond extract
• ✓ almond extract
• all-purpose flour
• salt
• baking powder
• sugar
• lemon zest
• almondmilk
• canola oil
• vegetable oil
• egg
• lemon juice
• vanilla extract
• powdered sugar
• lemon juice
• almond

Instructions

1. 1 Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
2. 2 In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
3. 3 In a separate medium bowl, combine the almond milk, oil, eggs, 1 teaspoon lemon juice, vanilla, and almond extract.
4. 4 Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
5. 5 Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
6. 6 While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, 1 1/2 tablespoons lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

By Almond Breeze

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
• milk
• all-purpose flour
• sugar
• butter
• vegetable shortening
• vanilla extract

Instructions

1. 1 Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes.
2. 2 Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.

By Colleen Renzullo

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
• sweetened condensed milk
• almond milk
• cinnamon
• vanilla extract

Instructions

1. 1 Mix together condensed milk, almond milk, cinnamon, vanilla, and almond extract in a jar until well blended.

By Jim Hotz

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
• nectarine
• lemon juice
• sugar
• fruit pectin

Instructions

1. 1 Inspect five (½-pint) jars for cracks and rings for rust; discard any defective ones. Immerse the jars and rings in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Measure finely chopped, peeled nectarines; you should have 4 1/2 cups. Add to a heavy pot and immediately mix with lemon juice so they don't turn brown.
3. 3 Combine 1/4 cup sugar and fruit pectin in a small bowl. Add to nectarines in the pot; stir well. Slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add remaining 2 ¾ cups sugar and stir to dissolve, making sure to scrape over the bottom of the pot. Boil for exactly 1 minute, stirring constantly.
4. 4 Remove from heat and stir in almond extract.
5. 5 Pack jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any spills. Top with the lids and tightly screw on the rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars.
8. 8 Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Lena

Ingredients

• ✓ almond extract
• peach
• white sugar
• peach gelatin
• lemon juice

Instructions

1. 1 Inspect five 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Bring a large pot of water to a boil. Add peaches; cook until skins loosen, about 20 seconds. Drain; cool until easy to handle. Peel and pit peaches; cut flesh into chunks.
3. 3 Add 5 cups peach chunks to the pot; mash with a potato masher. Add sugar, gelatin mix, lemon juice, and almond extract; mix well. Bring to a rolling boil; boil for 1 minute. Remove from the heat.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Rest until cool, about 12 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By bethanylanell

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
• white sugar
• cranberry juice
• pineapple juice
• ginger ale

Instructions

1. 1 Combine sugar, cranberry juice, pineapple juice, and almond extract in a large container, mix together and refrigerate until chilled.
2. 2 To serve, pour juice mixture into a punch bowl. Stir in ginger ale.

By Aleta

Ingredients

• ✓ almond extract
• cranberry juice
• pineapple juice
• white sugar
• ginger ale

Instructions

1. 1 In a large punch bowl, combine cranberry juice, pineapple juice and sugar. Stir until sugar is dissolved. Add almond extract and pour in the ginger ale.

By Ruth Perkins

Ingredients

• ✓ almond extract
• white sugar
• water
• confectioners' sugar
• milk
• natural food coloring

Instructions

1. 1 Gather all ingredients.
2. 2 Combine white sugar and water in a small saucepan over medium heat, simmering until dissolved and a sugar syrup is created, about 5 minutes.
3. 3 Stir together confectioner's sugar and milk in a small bowl until smooth. Beat in almond extract and 2 teaspoons of sugar syrup until icing is smooth and glossy. If icing is too thick, add more sugar syrup.
4. 4 Optional: Divide icing into separate bowls and add food colorings to each to desired intensity. Dip cookies or paint them with a brush.

By MakeItHealthy

Ingredients

• ✓ almond extract
• honey
• orange juice
• cinnamon
• clove
• ham

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Stir honey, orange juice, cinnamon, and cloves together in a small bowl; set aside. Stir in almond extract if desired.
2. 2 Place ham in a shallow roasting pan. Bake in the preheated oven for 1 hour and 15 minutes. Remove ham from the oven, and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 140 degrees F (60 degrees C), about 45 minutes longer. Baste occasionally as the ham finishes baking.

By Amanda

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
• peach
• white sugar
• lemon juice
• blueberry
• butter

Instructions

1. 1 Immerse 8 pint jars in simmering water until jam is ready. Wash the lids and rings in warm, soapy water.
2. 2 Combine peaches, 5 cups sugar, and lemon juice in a large stainless steel or other nonreactive pot over medium heat. Bring to a low boil and cook for 10 to 20 minutes.
3. 3 While peaches are cooking, combine blueberries and remaining 1 cup sugar in a separate pot over medium heat. Bring to a low boil and cook until just starting to thicken, 10 to 15 minutes.
4. 4 Add blueberries to the pot with peaches and cook until thickened to the consistency of jam, about 10 minutes more. Remove from heat, add butter and almond extract, and stir well.
5. 5 Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw on the rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By dthrones

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