Homemade Almond Extract

Ingredients

• Raw, Unsalted Almonds: Enough to fill half your infusion jar.
• 80-Proof Vodka: High-quality neutral spirit for extraction.

The Process

1. The Initial Soak (Completed): You filled a clean glass jar with almonds and submerged them completely in vodka. This began the extraction of benzaldehyde, the compound responsible for that classic almond aroma.
2. The Maturation (Current): Continue to store the jar in a cool, dark place for another 4 to 8 weeks (for a total of 8–12 weeks). Shake the jar vigorously once a week to redistribute the oils.
3. Testing for Readiness: The extract is ready when the liquid is a deep golden-amber and the scent of vodka is completely overtaken by a powerful "marzipan" or "cherry-almond" aroma.
4. The Finish: Strain the liquid through a fine-mesh sieve lined with a coffee filter to remove all sediment. Squeeze the almonds firmly during straining to extract the most concentrated oils.
5. Storage: Transfer to a dark amber glass bottle. This extract is shelf-stable and will continue to mellow and improve with age.