Need a substitute for almond extract? Don’t worry, there are some great options to save the day! From vanilla extract to cinnamon, and even walnut extract–there are plenty of great options to save the day! Your recipe will still be delicious, even if your pantry is missing almond extract.

1.Brown Butter

Brown butter is regular butter that’s melted and cooked until it turns golden brown. It’s packed with a rich, creamy, nutty flavor.

You can use it in place of regular butter in most recipes for an extra boost of flavor.

Plus, it’s a fantastic alternative to almond extract–just use 1 teaspoon of brown butter instead of 1 teaspoon of almond extract.

The nutty taste isn’t overpowering, but it adds a delicious toasty note that will make your cakes and cookies irresistible.

2.Pecan Extract

Looking for a tasty substitute for almond extract? Pecan extract is a fantastic choice! It brings a rich, buttery, nutty flavor to the table, adding depth and complexity to your dishes.

While it’s not identical to almond extract, it offers a similar warmth and character that works beautifully in baked goods, savory recipes, and even drinks. The best part? It’s super versatile and easy to use.

Just swap 1 teaspoon of almond extract for 1 teaspoon of pecan extract, and you’re all set. It’s a simple switch that can elevate your creations with a delicious, nutty twist.

3.Cinnamon

Looking for a fresh way to add flavor to your recipes? Cinnamon is here to save the day! This warm, sweet spice isn’t just for desserts–it shines in savory dishes too.

Plus, it’s a great stand-in for almond extract when you want to add some depth. A little sprinkle can turn a simple butter cake into something extra special. How to use it?

Just swap 1 teaspoon of almond extract for 1/4 teaspoon of cinnamon. Easy peasy!

4.Orange Zest

Orange zest brings a bright, citrusy twist to your recipes, offering a tangy yet slightly bitter flavor that adds depth to any dish.

While it shares a similar complexity to almond extract, orange zest leans more into fruity and fresh notes. It’s a great way to elevate recipes without overpowering other flavors.

Plus, you can add it without needing to adjust other ingredients. To substitute, try swapping 1 teaspoon of almond extract for 1/2 to 1 teaspoon of orange zest.

It’s a simple way to bring a citrusy, vibrant touch to your cooking or baking.

5.Walnut Extract

Walnut extract brings a warm, nutty flavor to the table, making it a great stand-in for almond extract in a pinch.

While it’s not an exact match, it shares a similar sweet and nutty profile that works beautifully in both sweet and savory dishes.

A little goes a long way, though–walnut extract can have a slightly bitter aftertaste, so start with a small amount and adjust to taste.

Try it out in a small batch of cookies to see how you like it before committing to a larger recipe.

For substitution, swap 1 teaspoon of almond extract with 1/2 to 1 teaspoon of walnut extract and tweak as needed.

6.Diluted Almond Essential Oil

Almond essential oil packs a rich, bold almond flavor that’s hard to miss.

Unlike other substitutes, it’s super concentrated, so a little goes a long way–start with 1 drop mixed into 1 teaspoon of neutral oil and adjust to taste.

Just remember to use food-grade essential oils that are safe for eating. Here’s the perfect swap: replace 1 teaspoon of almond extract with 1 drop of almond oil blended into 1 teaspoon of neutral oil.

It’s a simple, flavorful switch that makes a big difference!

7.Mint Extract and Chocolate Extract

Looking for a unique twist to elevate your baked goods? This flavor combination might surprise you, but it’s a game-changer for adding depth to your creations.

It’s perfect for jazzing up a simple butter cake or batch of butter cookies–just swap out the almond extract for this blend. It also pairs beautifully with chocolate desserts for an extra layer of flavor.

Just a tip: this mix is best used in milder desserts, as it might get lost in bold flavors like lemon or strawberry.

To substitute, simply replace 1 teaspoon of almond extract with 1/2 teaspoon of chocolate extract and 1/2 teaspoon of mint extract. Give it a try and see how it enhances your treats!

8.Maraschino Cherry Juice

Looking for a clever substitute in the kitchen? If you don’t have Amaretto on hand, don’t worry–there’s a secret weapon hiding in your fridge.

Maraschino cherries, those sweet jewels in almond-infused syrup, are here to save the day. Fun fact: cherry pits taste just like almonds, which explains why their juice works magic in so many recipes.

Whether you’re cooking up something sweet or savory, or even mixing drinks and baked goods, this juice is a versatile superstar.

Keep in mind it’s sweeter and less potent than almond extract, so you’ll need to use more–about 4 teaspoons of cherry syrup for every 1 teaspoon of extract.

Oh, and expect a lovely light pink hue in the final product. Give it a try and see how it brightens up your creations!

9.Hazelnut Extract

Looking for a substitute with a nutty flavor? Hazelnut extract is a great stand-in for almond extract!

Both have that sweet, nutty taste, making hazelnut extract a perfect swap in recipes where you want that general nutty vibe. It shines in baked goods like cookies, cakes, and pastries.

Plus, it plays nicely with flavors like chocolate, coffee, and fruit. How to make the switch? Use 1/2 to 1 teaspoon of hazelnut extract for every 1 teaspoon of almond extract called for in the recipe.

10.Almond Milk

Almond milk brings a subtle sweetness and nutty flavor to the table, making it a great substitute in certain recipes.

Since it’s less concentrated than almond extract, you’ll need to use a bit more–about 4 teaspoons of almond milk for every 1 teaspoon of extract.

This works beautifully in recipes that already call for milk or buttermilk, like cakes or batters, where you can swap it in directly.

For a buttermilk substitute, just mix 1 cup of almond milk with 1 teaspoon of lemon juice.

However, it’s not the best fit for recipes that need to stay dry or firm, like cookie dough, as it adds extra moisture.

It’s a fantastic way to add a nutty twist to your baked goods without any fuss.

11.Homemade Almond Extract

Homemade almond extract is a game-changer, but it does require some patience. If you’re in a pinch, using store-bought almond extract is your best bet for that distinct flavor.

However, if you’re up for a little wait, making your own is super rewarding. Here’s how it’s done: Combine pure vodka with almond extract in a clean jar.

Store it in a cool, dark spot for a few weeks to let the flavors meld. The result? A fresh, aromatic extract that’s good for 6 to 12 months. Plus, you don’t need to refrigerate it!

When substituting, use 1 teaspoon of homemade extract for every 1 teaspoon called for in your recipe. Easy peasy!

12.Almond-Flavored Liqueur

Looking for a way to level up your baked goods? Amaretto is a fantastic substitute for almond extract!

Made from apricot kernels, bitter almonds, and peach stones, this sweet and nutty liqueur adds a rich flavor to your creations.

Since it’s alcoholic, it’s best used in cooked or baked recipes where the alcohol will evaporate. But here’s a fun tip: if you’re serving adults, it also makes a divine addition to whipped cream.

Keep in mind that Amaretto is less concentrated than almond extract, so you’ll need to use about 4 teaspoons for every 1 teaspoon of extract. Just be sure to adjust the other liquids in your recipe accordingly.

For the best flavor, opt for a high-quality liqueur to avoid any synthetic taste. Ready to give it a try? Swap 1 teaspoon of almond extract for 4 teaspoons of Amaretto and enjoy the delicious difference!

13.Vanilla Extract or Vanilla Bean Paste

Looking for a solid substitute for almond extract? While vanilla isn’t an exact match, it’s a fantastic option when you want to add sweet warmth and depth to your recipe.

Vanilla offers a rich, complex flavor that works beautifully in everything from baked goods like cookies, cakes, and pastries to hot drinks. Plus, it’s usually already in your pantry, making it a convenient choice.

Whether you prefer vanilla bean paste or extract, both will do the trick. To substitute, simply use 2 teaspoons of vanilla extract or paste for every 1 teaspoon of almond extract called for in the recipe.