Nielsen-Massey Gluten Free Non-GMO Pure Almond Extract Description
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Pure Almond Extract
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Finest Quality
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All-Natural
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Non GMO Project Verified
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Certified Gluten-Free
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Allergen-Free
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Kosher
A baker’s best friend, almond extract is one of the most popular flavors used in baking. Ours is made with the purest oil of bitter almond to deliver optimal results in flavor and quality. It is an ideal flavor complement for vanilla, chocolate, maple or butterscotch, which is why it has become such a kitchen necessity.
For thousands of years, gourmands have prized almond extract for its sumptuous, full-bodied flavor. The almond can be classified as a fruit, which originated in the Middle East where its trees were planted along the shores of the Mediterranean Sea. In fact, the Egyptian pharaohs flavored their breads with almond oils and Cleopatra is said to have been so enamored with the fruit that she regularly bathed in its milk.
The cultivation and use of almonds in baking later spread to Italy, where, since the 1500s, almonds have become a mainstay ingredient in cookies, jams, cakes and liquors, such as amaretto. Spanish conquistadors brought the almond seed to California, planting orchards where the heavily perfumed, flowering trees still flourish today. Almonds continue to be a widely popular ingredient used in cookies, cakes, pastries and more.
Directions
- Sweet ideas: cookies, cakes, pies, pastries, custards, ice cream and fruit dishes, especially with: raspberries, strawberries, peaches, raisins and plums
- Savory ideas: salad dressings and sauces
- Beverage ideas: coffee, milkshakes, horchata, smoothies, limeades
- Other ideas: almond oil
- Chef’s notes: Add to any nut bread, pumpkin bread or banana bread for flavor depth or to maple syrup for a maple-nut topping.
Free Of
GMOs, gluten, and allergens.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Cane alcohol, water, bitter almond oil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Chocolate Coconut Candy Bars Two Ways
[vc_row][vc_column][vc_column_text]These homemade chocolate coconut bars are the sweetest kind of throwback. This recipe makes two kinds — both start with a mounded coconut mixture, but one adds almonds for an extra touch of joy. Simple, satisfying and made with better-for-you ingredients, they’re candy done right.
Chocolate Coconut Candy Bars Two Ways
Coconut mixture
- 2 cups unsweetened shredded coconut
- 4 Tbsp. agave nectar (or honey)
- 3 Tbsp. coconut oil (melted)
- 2 Tbsp. coconut milk
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 6 raw almonds
- 2 drops almond extract
- 2 drops coconut extract
Bittersweet chocolate coating
- 1/2 cup Navitas Organics Bittersweet Cacao Wafers
- 1 tsp. coconut oil
Semi-sweet chocolate coating
- 1/2 cup Navitas Organics Semi-Sweet Cacao Wafers
- 1 tsp. coconut oil
- In mixing bowl, combine ingredients for coconut mixture and mix together thoroughly. (Note: Mixture should hold its shape when squeezed together. If it does not hold shape, add 1 Tbsp. sweetener or coconut oil until it resembles wet sand and sticks together.)
- Divide coconut mixture into two bowls, one for almond candy and one for coconut candy. Add 2 drops of almond extract to one mixture and 2 drops of coconut extract to other mixture.
- Use spoon or cookie scoop to portion out each mixture into 6 equal portions.
- Shape each scoop into an oval and firmly press mixture together to hold its shape. Place each oval onto parchment-lined baking sheet. Press one raw almond on top of the 6 almond-flavored ovals.
- Place coconut mounds in freezer at least 30 minutes prior to coating in melted chocolate.
- Melt bittersweet cacao wafers and coconut oil in small bowl in microwave for 15-second intervals, stirring in between, until fully melted. Do not overheat. Repeat for semi-sweet wafers.
- Using spoon, coat frozen coconut ovals in melted chocolate. Almond bars get coated in semi-sweet cacao wafers and coconut bars get coated in bittersweet cacao wafers.
- Refrigerate bars for up to 7 days. Enjoy chilled.
Grab what you need for this recipe at Vitacost.
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