From page 137 of our best-selling book, "The Art of Extract Making", enjoy a video tutorial of how to make Almond & Vanilla Extract - but using apricot kernels (bitter or sweet both work) to get more of the sweet almond taste that you would expect. It's a great way to capture that sweet almond taste for use all year round in sorbets, frostings and other desserts - even a sweet splash in your morning tea.
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Here's how we taste test our finished Almond & Vanilla extract to make sure it's sweet and ready for use:
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Comments
Hi Stefanie, that’s a great question, you can use either bitter or sweet apricot kernels to make almond extract, both work brilliantly! For a sweeter extract opt for the sweet kernels but you can use whichever ones you can get a hold of. Happy extracting!
Why does your book say sweet kernels, but you video say bitter kernels, for almond extract.
Can we use both, or is one better than the other?