Bitter almond extract substitutes
Bitter almond extract substitutes — 6 options, ranked, with the exact amount
Use Standard almond extract
2 to 3 tsp for every 1 tsp bitter almond extract
The widely available American and British almond extract, built on the same benzaldehyde aroma at a lower concentration.
Use ordinary almond extract and use more of it: roughly 2 to 3 teaspoons for every 1 teaspoon of bitter almond extract the recipe calls for. Start at 2, taste the batter, and add the third only if it still seems shy. The two products are built on the same aroma compound, benzaldehyde, so the flavour direction is correct and only the strength differs. If you have no almond flavouring at all, a tablespoon of amaretto per quarter teaspoon of bitter almond extract works well in a wet batter, and two tablespoons of grated marzipan or almond paste per half teaspoon is excellent in cakes and buns. Ground almonds are not a substitute; they taste nutty, not of almond extract.
- Verdict —
- Works
- Best for —
- cakes and sponges
Updated 26 Jul 2026 · no sponsored swaps
Every option, one card
Ranked · per 1 tsp bitter almond extract| # | Substitute | Instead of 1 tsp bitter almond extract | Verdict |
|---|---|---|---|
| 1 | Standard almond extractcakes and sponges | 2 to 3 tspWorks | Works |
| 2 | Amaretto liqueurcake batters | 1 tbsp per ¼ tsp bitter almond extractTweak it | Tweak it |
| 3 | Marzipan or almond paste, finely gratedcakes and loaf cakes | 2 tbsp per ½ tsp bitter almond extractTweak it | Tweak it |
| 4 | Apricot kernel or noyaux extractcakes | Same amount by volumeWorks | Works |
| 5 | Orgeat syrupsyrups and drinks | 1 ½ tbsp per ¼ tsp bitter almond extractYou'll taste it | You'll taste it |
| 6 | Vanilla extract (the honest downgrade)cakes and cookies | Same amount by volumeTweak it | Tweak it |
Standard almond extract
similar taste and texture
The widely available American and British almond extract, built on the same benzaldehyde aroma at a lower concentration.
- Best for
- cakes and sponges, cookies and biscuits, Nordic buns and kringle, frangipane, icing and glazes, marzipan
The right answer in almost every case, and the only thing you are correcting for is dilution. Because brands vary considerably in strength, and because natural and synthetic versions differ, treat the ratio as a starting point rather than a rule: add two teaspoons, taste the raw batter on a spoon, and adjust. Standard extract also tends to read slightly sweeter and rounder, with less of the sharp, almost bitter cherry-stone edge that the Nordic product has, so a Scandinavian almond cake will taste a shade gentler than the recipe intended.
Amaretto liqueur
similar taste, different texture
The Italian almond liqueur, which is itself flavoured with bitter almond or apricot kernel notes.
- Best for
- cake batters, syrups and soaking liquids, buttercream, custards and creams, fruit compotes
A genuinely good swap in anything wet, because the aroma is the right one and the alcohol carries it through the bake. It brings a lot of liquid and sugar with it, so reduce the other liquid in the recipe by the same volume and cut the sugar by a teaspoon or so per tablespoon used. The flavour lands softer and sweeter than extract, more almond-liqueur than almond-essence, which suits a soaked sponge or a buttercream far better than a crisp biscuit dough where the extra moisture is a problem.
Marzipan or almond paste, finely grated
similar taste, different texture
Sweetened almond paste, which in Nordic and German versions is itself flavoured with bitter almond.
- Best for
- cakes and loaf cakes, sweet buns and semla, kringle and pastries, frangipane fillings, cookies
Excellent in exactly the baked goods that call for bitter almond in the first place, since it delivers the aroma along with almond fat and body, and the crumb comes out moister and richer as a result. Because it is roughly half sugar, drop the recipe's sugar by about 2 tablespoons per 2 tablespoons of paste used, and grate it on the coarse side of a box grater or rub it into the flour so it disperses rather than sitting in lumps. The flavour is rounder and much less piercing than extract, so it will not carry through a strongly flavoured recipe the way a few drops of extract would.
Apricot kernel or noyaux extract
similar taste and texture
Extract made from apricot or peach kernels, which contain the same benzaldehyde aroma as bitter almonds.
- Best for
- cakes, custards and ice cream, cherry desserts, cordials and syrups
Chemically and sensorily the closest thing on this list, since bitter almond, apricot kernel and cherry stone all share the same aroma compound, which is why they all smell faintly of each other. If you happen to own a bottle, use it 1:1 and expect almost no difference beyond a slightly fruitier, stonier note. It is not sold in most supermarkets, which is the only real limitation. Treat its potency with the same caution as bitter almond extract.
Orgeat syrup
different taste and texture
A sweet almond syrup, usually with a little orange flower water, used in cocktails and Mediterranean baking.
- Best for
- syrups and drinks, soaking sponges, custards, sorbets and granitas
Fine when you can accommodate the sugar and liquid, and it brings a pleasant floral orange-blossom top note along with the almond, which suits a Nordic almond cake surprisingly well. Because it is mostly sugar syrup, reduce the recipe's sugar and liquid accordingly. It is far weaker in almond aroma than any extract, so it is a poor choice where a recipe wanted the aroma to punch through, and a good one in a drink or a soaking syrup.
Vanilla extract (the honest downgrade)
different taste, similar texture
The one thing every kitchen has, used simply to keep the bake from tasting bare.
- Best for
- cakes and cookies, when no almond flavouring exists, nut-allergy households
Be clear that this does not taste of almond in any way, so the finished cake is a different cake rather than a version of the one you meant to make. What it does do is give the crumb an aromatic warmth so it does not taste flat and plainly eggy, which is what happens if you leave the flavouring out entirely. In a Nordic almond cake or a semla filling the absence of the almond note is very noticeable, so add a little lemon zest or a pinch of cardamom alongside it to give the bake something of its own to say.
Questions
5 questionsIs almond extract the same as bitter almond extract?
They share the same key aroma compound, benzaldehyde, so they taste of the same thing, but the Scandinavian and German bitter almond products are considerably more concentrated. That is why Nordic recipes call for a quarter teaspoon or a few drops where an American recipe calls for a full teaspoon. Use standard almond extract at roughly 2 to 3 times the stated amount and taste as you go.
How much regular almond extract equals 1 teaspoon of bitter almond extract?
Start with 2 teaspoons and go up to 3 if the batter still tastes shy. Brands vary enough in strength that no fixed conversion is reliable, so tasting the raw batter on a spoon is the only real guide. Add in stages, because you can always put more in and you can never take it out.
Is bitter almond extract dangerous?
Commercial extract used as directed in baking is not, because it is made either from bitter almond oil that has had the prussic acid removed or from synthetic benzaldehyde. Raw bitter almonds themselves are a different matter: they contain amygdalin, which releases hydrogen cyanide when eaten, which is why they are restricted in the United States. Never substitute raw bitter almonds or apricot kernels for the extract, keep to teaspoon-level measurements, and store it well away from children.
Can I use almond flour or ground almonds instead of almond extract?
No. Ground almonds taste faintly nutty and add fat, moisture and bulk, but they contain almost none of the benzaldehyde that gives almond extract its unmistakable marzipan smell. Adding more ground almonds will make your cake denser and richer without moving the flavour toward almond extract at all. Grated marzipan is the option you want, since it is already flavoured.
Can I just leave bitter almond extract out?
In a cake where almond is one note among several, yes, and use vanilla in its place so the crumb still tastes of something. In a recipe built on the flavour, such as a Nordic almond cake, a semla filling or a mandelkubb, leaving it out removes the point of the bake and the result tastes plainly of sweetened egg and flour. In that case use standard almond extract at two to three times the amount, or a couple of tablespoons of grated marzipan.
Tips for substituting bitter almond extract
6 tips- Bitter almond extract does exactly one job, which is aroma. It contributes no fat, no bulk, no sweetness and no structure, so you can adjust the amount freely without touching anything else in the recipe. That is why the extract-for-extract swap is so easy, and why the swaps that bring sugar and liquid, like amaretto and marzipan, need the rest of the recipe adjusted.
- It is volatile, so add it late. Stir it into batters, creams and icings at the end rather than into a long simmer, and if you are flavouring a syrup or a custard take the pan off the heat first. Aroma driven off into the kitchen air is not in the cake.
- Measure it with a proper spoon, and if in doubt use less. A heavy hand makes food taste like cough syrup or marzipan-flavoured perfume, and there is no way to fix an overdosed batter short of doubling the recipe. Underdosing is trivially correctable; overdosing is not.
- Nordic recipes sometimes call for drops of bittermandelolja, bitter almond oil, which is stronger again than the extract. Treat one drop of the oil as very roughly ¼ teaspoon of standard American almond extract, add it to the batter, taste and adjust. Never measure an oil in spoons the way you would an extract.
- Almond extract has nothing to do with almond flour or ground almonds, which is one of the most common misunderstandings in baking. Ground almonds taste mildly nutty and contribute fat and bulk; the extract's distinctive smell comes from benzaldehyde, which sweet almonds barely contain. You cannot get the flavour by adding more ground almonds, only more moisture and fat.
- Store it capped tight and out of the light, and check an old bottle before you bake with it. Both natural and synthetic almond flavourings fade over a couple of years, and a tired bottle is a common reason a bake tastes underflavoured when the measurement was correct.