What can I substitute for almond extract?

Running low on almond extract? Here are the best verified substitutes, including how to adjust your measurements.

almond extract — ingredient substitution guide — Photo by Towfiqu barbhuiya on Pexels

About almond extract

Almond extract is a concentrated flavouring made by combining bitter almond oil (or synthetic benzaldehyde) with alcohol. It delivers an intensely sweet, nutty, marzipan-like aroma and flavour that is far more potent than whole almonds. It is widely used in baked goods, icings, and confectionery to add a classic, unmistakable almond character.

Best substitute

vanilla extract

Vanilla extract is the most accessible swap and provides a warm, sweet complexity that complements the same baked goods where almond extract is used. It won't replicate the marzipan note but keeps the overall flavour balanced and familiar.

Use 1 tsp for every 1 tsp of almond extract — expect a milder, vanilla-forward result

bakingicingsdessertsmarzipanamaretti biscuits

Alternative

amaretto liqueur

Amaretto is an almond-flavoured Italian liqueur that shares the same benzaldehyde-driven flavour profile as almond extract. Because it is much less concentrated and contains alcohol, a larger quantity is needed, which may slightly affect the liquid balance of a recipe.

Use 1 tbsp for every ¼ tsp of almond extract — reduce other liquids slightly if a large amount is used

bakingdessert saucesglazesalcohol-free recipeschildren's food

What is almond extract called in other countries?

Country	Name
Australia	almond extract
Canada	almond extract
New Zealand	almond extract
United Kingdom	almond extract
United States	almond extract

Common names for almond extract

almond flavouringalmond essencebitter almond extract

Related ingredients

vanilla extract

3 substitutes available

cocoa powder

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test

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peppermint extract

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Marzipan is made from ground almonds and sugar, giving it a concentrated almond flavour that can stand in for extract when the recipe can accommodate a solid or paste-like ingredient. It is best dissolved or finely grated into batters rather than used in liquid applications.

Use 1–2 tbsp finely grated or dissolved marzipan per ¼ tsp almond extract — reduce sugar in the recipe slightly

cake batterspastry fillingsbiscuitsliquid flavouringicingsglazes

Alternative

cherry extract

Cherry extract is derived from the same benzaldehyde compound that gives almonds their characteristic flavour, so it produces a very similar aromatic result. It is a lesser-known but surprisingly effective direct swap in most baking applications.

Use ¾ tsp for every 1 tsp of almond extract

bakingbiscuitscakessavoury dishes

Alternative

almond butter

Almond butter adds genuine almond flavour along with fat and texture, making it more suitable for recipes where a mild almond taste is acceptable rather than an intense extract-level hit. It works best in cookies, energy balls, and no-bake slices where the extra fat can be accommodated.

Use 1–2 tbsp per ¼ tsp almond extract — reduce other fats in the recipe accordingly

biscuitsno-bake slicessmoothiesdelicate battersicingsglazes