This is a very nice Designer Vanilla Extract
or Infused Vanilla Extract
The flavor of Almonds and vanilla go so well together and are such a good flavor enhancer for cookies and cakes that you like that little almond after taste too.
To make Almond Vanilla Extract
1 cup whole almonds with skin on
3 vanilla beans Split
1- 1/2 cup vodka
1 pint glass jar with lid |
Chop the almonds roughly and toast in a skillet or the oven till lightly browned.
Shake every 30 seconds
What I sometimes do if I can't stand there and watch the almonds
is to heat the skillet, then turn it off.
The residual heat in the pan will toast them slowly.
Gather your vodka and a pint jar, and measure out a cup and a half.
I use a decent vodka. Not the most expensive and not the cheapest that would have a bitter taste.
Slit the vanilla beans down the center the long way and stuff them into the jar and push down so they will be
covered with the vodka.
Ready to steep and be made into extract.
Shake the extract every few days, and keep in a dark place like a cupboard.
It should be good and flavorful in 3 months.
This is a great extract to use for cookies and cakes and give them a much greater
depth of almond flavor. As you know almonds by themselves are very mild.
Almond flavoring in a bottle is often a little fake tasting.
This makes a nice gift.
I will send some nice Almond recipes in the next newsletter.
Thank you, and if you have any questions
Email me at stephen@kitchenproject.com
