Type what you have

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
• 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
• sweetened condensed milk
• milk
• cinnamon

Instructions

1. 1 Combine condensed milk, nonfat milk, almond extract, and cinnamon in a glass Mason jar; cover and shake well. Store in the refrigerator for up to 2 weeks. Shake before using, as condensed milk will settle to the bottom.

By Summer Davis

Ingredients

• ✓ almond extract
• white sugar
• water
• vanilla extract

Instructions

1. 1 In a saucepan over medium heat, combine sugar and water. Cook, stirring frequently, until sugar is dissolved. Stir in vanilla and almond extract. Cool, and refrigerate.
2. 2 To serve: In a punch bowl with ice, mix 1 cup syrup with 2 liters ginger ale or lemon-lime soda.

By Teri G.

Ingredients

• ✓ almond extract
• butter
• confectioners' sugar
• marshmallow creme

Instructions

1. 1 Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

By Staci Lambert

Ingredients

• ✓ almond extract
• ✓ almond extract
• cherry chip cake mix
• cherry pie filling
• egg
• confectioners' sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.
2. 2 Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.
3. 3 Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.
4. 4 Whisk together the confectioners' sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.

By Randy

Ingredients

• ✓ almond extract
• shortening
• confectioners' sugar
• milk

Instructions

1. 1 Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.

By Jean

Ingredients

• ✓ almond extract
• coconut
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
3. 3 Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.

By ROBIN JOYE

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 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. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

By nch

Ingredients

• ✓ almond extract
• almond
• oat flour
• maple syrup

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Finely grind the almonds in a food processor.
2. 2 Raise oven temperature to 350 degrees F (175 degrees C). Oil a baking sheet with vegetable oil.
3. 3 In a bowl, mix together the ground almonds, oat flour, maple syrup, and almond extract. Form the mixture into 6 balls, then flatten the balls into cookies about 1/4 inch thick. Place cookies onto the prepared baking sheet.
4. 4 Bake until crisp and brown around the edges, 12 to 15 minutes; watch them carefully because they burn easily. Remove the cookies carefully, and allow to cool.

By Lynn

Ingredients

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

Instructions

1. 1 Place the eggs into a saucepan with enough water to cover by 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water. Peel eggs, separate yolks from whites. Sieve or finely grate yolks. Reserve whites for another use.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat in the egg yolks and the almond extract. Slowly mix in the flour, just until incorporated. Use a spritz style cookie maker to press cookies onto prepared baking sheet.
4. 4 Bake in the preheated oven just until the edges begin to brown, 8 to 10 minutes.

By CECILIAMORISON

Ingredients

• ✓ almond extract
• egg white
• white sugar
• white sugar
• toffee baking bit

Instructions

1. 1 Preheat oven to 250 degrees F (130 degrees C). Cover cookie sheets with parchment paper.
2. 2 Beat egg whites until very stiff and dry. Add 1/4 cup granulated sugar slowly and continue beating until mixture holds its shape.
3. 3 Add flavoring extract. Fold in another 1/4 cup sugar and 1/3 cup finely crushed nut brittle or other crushed candy.
4. 4 Drop or form into desired shapes on parchment covered cookie sheet. You can sprinkle lightly with either more crushed candy or powdered confectioner sugar, if desired. Place in oven for 30-35 minutes until set and delicately brown.
5. 5 To remove baked kisses from paper if you have a problem, lay out a hot, wet towel and place paper with kisses on towel. Let stand about 1 minute and steam will loosen kisses. Slip them off the paper with a spatula.

By Mary Frances Wasson

Ingredients

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

Instructions

1. 1 In a large bowl, cream together the butter, sugar, and almond extract until smooth. Combine the flour and salt; stir into the butter mixture until well blended. Cover and refrigerate for 3 to 4 hours or overnight.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Drop cookies by teaspoonfuls onto cookie sheets, and press down slightly with the bottom of a glass. Place a whole almond on top of each cookie.
3. 3 Bake for 30 minutes in the preheated oven, or until firm. Remove cookies from cookie sheets to cool on wire racks.

By Anne

Ingredients

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

Instructions

1. 1 Stir together confectioners' sugar and milk in a small bowl until smooth. Beat in corn syrup and almond extract until royal icing is smooth and glossy. Add food coloring to your desired intensity.

By A Shadd

Ingredients

• ✓ almond extract
• white sugar
• water
• vanilla extract
• lemon juice
• ginger ale

Instructions

1. 1 Combine sugar, water, almond extract, vanilla extract, and lemon juice together in a bowl until sugar is dissolved and syrup is thickened; refrigerate until chilled.
2. 2 Mix 2 cups syrup and ginger ale together in a punch bowls.

By kathywitt

Ingredients

• ✓ almond extract
• vanilla sandwich cookie
• strawberry gelatin mix
• butter
• kosher salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
2. 2 Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
3. 3 Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
4. 4 Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
5. 5 Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.

By thymeforpineapple

Ingredients

• ✓ almond extract
• cherry pie filling
• dark chocolate cake mix
• egg
• chocolate frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cherry pie filling, cake mix, eggs, and almond extract in a large bowl and mix by hand. Pour into a greased and floured 9-inch square pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes.
4. 4 Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 30 minutes. Frost with chocolate frosting.

By landladyv

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
• water
• brown sugar
• vanilla extract
• almond milk
• orange herbal tea

Instructions

1. 1 Combine 1 cup water and brown sugar in a saucepan; bring to a boil, stirring frequently. Remove from heat; stir in almond extract and vanilla extract.
2. 2 Combine remaining water and almond milk in a saucepan; bring to a boil. Add tea bags; steep for 5 minutes. Remove tea bags; stir in extract mixture. Fill two tall glasses with ice; pour in tea.

By Allrecipes Member

Ingredients

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

Instructions

1. 1 Melt butter and allow to cool.
2. 2 In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.
3. 3 Continue to beat until light and fluffy. Do not over mix, or it will collapse.
4. 4 Spread immediately and store cake in refrigerator.

By Anne Brothers and Rick Smetzer

Ingredients

• ✓ almond extract
• rolled oat
• brown sugar
• vegetable oil
• egg
• salt

Instructions

1. 1 Combine oatmeal, brown sugar and oil in a bowl. Stir to mix well. Cover and let stand at least 5 hours, or overnight.
2. 2 Pre-heat oven to 350 degrees F (175 degrees C). Grease cookie sheets - use non-stick if possible.
3. 3 Add the egg, salt and almond extract to oatmeal and stir well until blended.
4. 4 Drop by rounded teaspoonfuls about 1-1/2 inches apart on greased cookie sheets. Bake 7 or 8 minutes or until edges are browned and center is golden. Remove from cookie sheet and cool on racks.

By Rosina

Ingredients

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

Instructions

1. 1 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle.
2. 2 Slip almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
3. 3 Place almonds and confectioners' sugar in a food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy.
4. 4 Wrap marzipan in plastic wrap and store in a cool, dry place.

By transatlantikkoch

Ingredients

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

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
2. 2 In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
3. 3 Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

By Kevin Ryan