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Bitter Almond Oil

15 years ago

Like most cooks, I keep almond extract on hand. I also have a bottle of Kosto's Essence of Almond Oil from W-S that I've had for eons; this appears to be for commercial bakers as it is super concentrated (the only way to use it is to pour some in a measuring spoon, toss it out, & stir the empty spoon through whatever is being mixed). Before Penzey's came to town, I preferred the essence to grocery store extracts.

Now I'm seeing ads for Bitter Almond Oil at King Arthur. Taste-wise, how does this compare to regular extract & is it the same as the Almond Essence?

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Comments (4)

readinglady
15 years ago
Based on your description, I'm guessing the Kosto's essence and the Lorann Bitter Almond Oil are similar in strength, though usually an essence is much weaker.

I use a dropper with the really concentrated oils. Herbal supply stores and websites do sell droppers that fit the essential oil bottles.

Here's a chowhound link that discusses bitter almond flavoring.

I'm not a fan of many of the Lorann flavors and oils because they're artificial, so if your Kosto's is a natural flavor I wouldn't buy the Lorann.

Carol

Here is a link that might be useful: ChowHound Ingredients - Almond
lindac
15 years ago
I believe that bitter almond oil is made from peach pits and may or may not contain some arsenic....not a harmful amount for most uses, but...none the less...
Linda C
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I realize this is late to the discussion, but whenever I need to know a substitute for something a little obscure, I'll check out the Cook's Thesaurus - http://foodsubs.com/ You'll find it's essentially the information plllog gave, but a good resource to have at your fingertips. Substitute for almond extract: almond extract Notes: This is made with almond oil and alcohol, and it's especially good in cookies and cakes. It's potent, so recipes usually call for no more than a teaspoon. Bitter almond extract is even stronger. Substitutes: vanilla extract (use a bit more) OR almond liqueur (use 4-8 times as much) OR bitter almond oil (One part flavoring oil is roughly equivalent to four parts extract, but this may vary according to the products used. To be safe, begin by substituting 1/8 teaspoon of oil per teaspoon of extract, then add more drops of oil until you're satisfied with the flavor.)
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antiquesilver
Original Author
15 years ago
Thanks for the link, Carol; it's more informative than anything else I googled. Like you, I don't buy imitation oils or extracts. The almond essence is extremely strong - used a tiny amt in something once & had to throw it out - & it's probably more potent that the KA brand judging by one of their cookie recipes that calls for 1/8 tsp. 1 tsp of essence would be enough to flavor a bowl of ingredients in a giant, floor sized mixer!

On some site I read that commercial bakers prefer bitter almond oil & I suspect that's what the essence is, although I'll have to check it to see if it had a bittersweet fragrance as opposed to sweet almond.

Linda, actually the poison is cyanide & bitter almonds are a separate species. I believe they're treated to remove the poison (just guessing) & according to the above website, regular almond extract may come from the bitter variety.

Thanks for the help - now I don't feel compelled to buy another addition to the spice cabinet.
readinglady
15 years ago
Usually "bitter almond" actually is extracted from apricots. But heating during the processing does kill any cyanide so it is safe for consumption.

As far as KAF recommended amounts are concerned, I've found many of their essential oil recipes call for a higher levels of flavoring than I care for.

I really learned my lesson with the fiori di sicilia. The first time I used it in the amount KAF recommended (in scones) I noticed this really bitter aftertaste. Just way too much for me. So now if they say "1/4" I use "1/8". Not only more subtle but more economical!

Carol

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