Sometimes you have to ponder the eternal verities, such as "Which extract is the best: vanilla or almond?"
Well, I decided this week that it's almond. I couldn't do without it. It makes everything taste better. Sugar cookies taste better; raspberry cream pie tastes better; chocolate ganache tastes better . . . The list goes on and on. I might just start using almond extract instead of vanilla from now on. Move over vanilla; you've been replaced!
Do you have any incredible recipes that make good use of almond extract? If so, share them here!
