I ran out of vanilla extract a few months ago. And I haven’t missed it.

Instead almond extract has become my go-to addition to cookies, cakes and all things sweet.

Pop the cap of the almond extract and you might be a little overwhelmed with the pungent scent that only hints of almond. But baked into goodies, the flavor mellows and deepens giving sweets an added boost of nuttiness.

Your turn–are you an almond extract fan? Are you ready to swap out your vanilla extract for something zingier?

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