How to Make Homemade Almond Extract (Crème de Noyeaux)

5 from 14 votes

A simple homemade almond extract recipe for using in drinks and baked goods. Makes 12 oz or 1.5 cups.

Prep Time5

Infusing time30

Total Time15 5

Course: Condiment

Cuisine: French

Keyword: homamde almond extract recipe

Servings: servings

Calories: 22kcal

Cost: 5

Remove the fruit pits and put in a dehydrator at 150 F for 12 hours or until brittle.
Crack the fruit pits and remove the stones. Discard the shells.
Cherry pits can be cracked or crushed whole as they're very small. I use the shell and seed if I'm making it with them.
Roughly chop or crush the fruit pits, then put in a mason jar, add the vodka and sugar. Screw on a tight, non-reactive lid. Put the jar in the fridge and allow to infuse for 4 weeks.
I've had extracts become usable after a week, but you'll want to wait a month or two for the best flavor.
Strain the extract into a bottle, add the sugar or maple to taste.
label it with the name and date and refrigerate until needed. Discard the fruit seeds.
Unlike some extracts that are stored in a cool dark place, this should always be refrigerated for the strongest almond flavor.

Homemade almond extract isn't as strong as commercial extract. A good rule of thumb is to use 2 teaspoons per cup of dairy, or three times the almond extract you'd typically use for a recipe. Mostly I add it to taste.
For drinks, add it to taste, 1 part noyeaux to 3 parts other liquors is a good place to start.
Just like cinnamon this is to be used in small amounts as a flavoring.
If your almond extract looks a little cloudy, strain it through a double thickness of cheesecloth or a coffee filter moistened with vodka.
Everclear will make a slightly stronger extract due to the higher alcohol content.