Almond
Ingredients
Directions
Prepare
Blanch the almonds and shred them using a sharp knife.
Place the shredded almonds into a wide-mouthed bottle.
Infuse and strain
Pour in the white whiskey and cork the bottle tightly.
Shake the bottle every other day for two weeks.
Strain the extract through a cloth as needed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Bitter almonds
- Provide the characteristic almond aroma and flavour from their natural oils.
- White whiskey
- Acts as a solvent that draws flavour and aroma compounds out of the almonds.
The step that matters
Corking the bottle tightly. Alcohol carries the aroma compounds into the liquid, and a tight seal stops it evaporating, so the extract stays strong and its flavour concentrated over the steeping period.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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