Warm, nutty, and straight-up bakery classic. Almond delivers that nostalgic marzipan-almond note you want—only stronger and smoother than extract, and it actually hangs on through the oven.
Perfect for: cakes, cupcakes, cookies (hello, wedding cookies), macaroons, biscotti, sweet breads, cheesecake, fillings, buttercream, royal icing, glazes plus pancakes/waffles.