Vanilla may be America's favorite flavor, but almond runs a close second. Almond extract is used in cakes, coffee cakes, muffins, French toast, crepes, cookies, bars, cheese cake, beverages, smoothies, and more. What is almond extract?
Pure almond extract is a flavoring made from water, alcohol, propylene glycol, and pure oil of almond, according to the Spice Barn website. Almond is a favorite among Scandinavian cookies, the site says, and is "traditionally used for Middle Eastern meat stews, Indian sweet rice pudding, and mild curry."
You do not need to worry about almond extract if you are allergic to tree nuts. As the About.com website explains, most almond extract is not made with almonds, it is made with peach or apricot kernels. The kernel is a small nut inside the pit. "These kernels have the same flavor compounds as almond oil," notes the site.
When I read the words "apricot kernels" I thought of my mother-in-law. Every summer, when apricots were plentiful, she would buy a box of fruit (I think it was called a lug) and make apricot jam. Her jam was delicious and unusual because she cracked open the apricot pits, extracted the kernels, and added them to the jam. What a labor-intensive task!
You may have eaten apricot kernels and not known it. The Lazzaroni company in Italy has been making amaretti cookies since 1718. The larger cookies and smaller amarettini contain only three ingredients, egg whites, sugar, and ground apricot kernels. Though there are no almonds in the cookies they have a strong almond flavor.
I love almond and the new favorite at our house is Peachy Almond Coffee Cake. You can make this recipe in about 15 minutes. Before you start, however, make sure you have almond extract on hand. Almond extract is a staple at my house and after you try this recipe it may be a staple at yours. Serve Peachy Almond Coffee Cake warm from the oven. You may serve it plain or drizzle it with confectioner's sugar icing.
Ingredients
1/2 cup baking mix
1/4 cup plus 2 tablespoons Splenda Blend
1 1/2 cups chopped peaches (fresh, frozen, or canned)
1 large egg
2 tablespoons light sour cream
1 teaspoon pure almond extract
3/4 cup skim milk
1/2 cup sliced almonds
Method
In a batter bowl, whisk baking mix and Splenda Blend together. Add chopped peaches. In a separate bowl combine egg, sour cream, almond extract, and skim milk. Add the wet ingredients to the dry, stirring just until combined. Pour batter into a 7 1/2" x 11 1/2" prepared baking pan. Sprinkle with sliced almonds. Bake in 350 degree oven for 30 minutes, or until the coffee cake starts to pull away from the pan. Serve warm and fresh from the oven. Makes 12 servings.
Copyright 2009 by Harriet Hodgson
