Substitutions / almond extract
What to use instead of almond extract
Use vanilla extract in equal amounts. Loses the nutty, marzipan note — flavor is softer and more floral, but works in nearly any recipe.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Vanilla extract | 1:1 | Loses the nutty, marzipan note — flavor is softer and more floral, but works in nearly any recipe. |
| Amaretto liqueur | 4:1 | Use 4x as much to match almond intensity; adds a little liquid and a slight alcohol note. |
| Marzipan paste | 1 tsp paste / ¼ tsp extract | Works best in baked goods where a small amount of extra fat and sugar won't unbalance the recipe. |
How much is a cup of almond extract?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh almond extract in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.