Add water and almond extract, and process to form a paste. On a floured surface, roll out dough into a 6-by-12-inch rectangle.

In a medium bowl, whisk together the butter, sugar, egg, vanilla extract, almond extract, almond flour, and salt until well combined. Scoop the mixture into balls that are about 1 tablespoon in ...

Cherries: You can use fresh or frozen cherries when making these muffins. Wash fresh cherries thoroughly, then remove the ...

3/4 teaspoon salt 1 cup (8 ounces) unsalted butter, at room temperature, cubed 1 teaspoon vanilla extract 1 teaspoon almond extract 6 large eggs, room temperature 1. Preheat the oven to 325 degrees.

ALMOND EXTRACT Properties: Strong (a little goes a long way), up to 90% flavorless alcohol, fragrant and colorless Uses: Desserts, custards, hot coffee or milk-based beverages, milkshakes ...

It takes 100 pounds of kernels to make 1.7 ounces of bitter almond oil, so the natural product is very expensive compared to the synthetic benzaldehyde in “imitation” almond extract.

Add the almond extract, salt and egg whites, and pulse until the mixture comes together into a slightly sticky dough. Scrape the dough into a bowl, cover and refrigerate for at least 1 hour or up ...

Or, you could add almond extract and poppyseeds to your favorite muffin recipe — the combo would even be delicious added to a banana bread muffin. Courtesy of Morton & Bassett.

Place cherries, almond liqueur (if using), and remaining 4 tablespoons sugar in medium bowl; toss to coat. Let stand until sugar dissolves and juices form, stirring occasionally, about 20 minutes.