If you’ve ever been to one of Chicago’s wonderful local Scandinavian bakeries, you will notice almond extract as a dominant flavor in many of the baked goods. Use in small amounts (usually 1/2 teaspoon per batch) to flavor bread, cookies, bars, waffles, French toast, cheesecake, crackers, and marzipan. Almond extract is also traditionally used for Middle Eastern meat stews, mild curries, and Indian sweet rice pudding. Ingredients: Ethyl alcohol, water, oil of bitter almond.