Question: I have a recipe that calls for almond extract. I’m allergic to nuts. Any suggestions on another extract that might work or shall I just omit it, all together?

Answer: The most common substitute for almond extract is vanilla extract. The almond has a much stronger flavor, so you generally use up to twice as much vanilla. If the recipe already has significant vanilla flavoring in it, you can leave it out. Here is a good “resource for substitutions”:http://everything2.com/index.pl?node=almond%20extract.

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