How to cook almond oil

A favorite for cakes, desserts, and candies, this clear, sweet, pale-yellow oil is pressed from either bitter or sweet almond kernels. Both flavor and consistency may depend on where the oil was made. In European countries, the oil comes from the “bitter almond”, which is similar to a peach pit. When the bitter substance in the oil has been removed, the oil is then used to make candy. Almond oil from France, “huile d’amande”, has a delicate flavor and smells like toasted almonds. It is also expensive. Oil produced in the United States is considered less pleasing by serious cooks, but it is more moderately priced.

How to cook almond oil

Almond oil becomes rancid quickly and must be refrigerated. When using synthetic almond flavoring in recipes, be aware that it often is not made from almonds (instead peach pits may be used) and may have a bitter taste.

Serving suggestions

Almond oil or flavoring is used in numerous desserts and sweets, including the famous German holiday specialty marzipan. Almond oil may be used as a flavoring in dishes in which you would have used the nut itself.