Nielsen-Massey Pure Almond Extract for Baking and Cooking 4 Ounce Bottle

This is my favorite almond extract. I own a home bakery specializing in sugar cookies and love the quality of this real almond extract. The vanilla bean paste is also phenomenal. Pricy but worth it. A little goes a long way.

I like this brand because it has a wonderful concentration and baking ability.

Smells delicious! One of the best.

It's the brand I rely on

Love using these for ninja creamis. Have to see what other flavors this brand provides as I’m trying to avoid using the zero sugar pudding packets.

I just received this item, decided to open to make sure it was actually almond extract. It appears to smell and taste the same as my Sonoma brand purchased locally a couple years back (Williams-Sonoma, the stores all closed in my area). I'm glad I did open as the cap was loose, probably from the delivery person tossing the package onto my concrete porch ( i saw her!). Thank goodness the product had not leaked, I would have been very upset.

One of the best of all of the vanilla extracts. On the expensive side but worth every penny. Sets your baked goods or sweet potato casseroles apart from ordinary (McCormick or other generic store brand vanilla extracts).My husband loves sweet potato casserole, I listed ingredients and directions the best I could. I don’t measure most ingredients.I bake (till soft, let cool) the potatoes because boiling them takes all the natural sugars out. Peel, cut, arrange on an angle in the baking dish. 1 cup (has to be) organic brown sugar (cost a tad more but much richer in flavor), depending on how many sweet potatoes, 1 1/2-2 cups of white sugar and 1(1/2)-2 sticks of good butter (I use salted with everything, that way I don’t have to add salt), just shake the cinnamon about 1 1/2TBS to 2 TBS, 1/2 tsp of nutmeg, 1/2TBS-1TBS of this vanilla extract. Put all in a non stick saucepan, let butter, sugars, powdered spices all come together (do not melt sugars in post) until you see the beginnings of bubbles on the side. Remove from fire add vanilla, mix, be very careful and pour mixture on sweet potatoes (it’s hot and can burn). Place back into oven at 350° until syrup is fully melted, bubbly and formed a slight sugar crust on the top. If it doesn’t crust that’s ok. Be extremely careful removing from the oven the sugar can and will burn, use good oven mitts or thick towel on baking pan. Let cool, the long it cools the thicker the syrup will become. Enjoy, from a true Louisiana Creolé , that learned from generations of Creolé cooks before me.

Good quality extract!