Vanilla Extract

• Vanilla extract is a more commonly used extract in many baking recipes. While vanilla extract will not provide an almond flavor, it functions in the same way as almond extract by adding sweetness and depth of flavor to baked goods.
  When substituting vanilla extract for almond extract, keep in mind that almond extract has a stronger flavor and add one-and-one-half times as much vanilla to compensate.
  
  

Bitter Almond Oil

• Almond extract is made from combining bitter almond oil and alcohol. The bitter almond oil is the essence of the almond and provides the flavor, while the alcohol functions as a binding agent to preserve the strength of the flavor. Bitter almond oil is an essential oil and is bought in bulk for use in aromatherapy.
  Since bitter almond oil contains a very high concentration of almond flavoring, it should be used in small amounts so as not to overwhelm the dish. Use only one-eighth teaspoon oil for every teaspoon extract called for in the recipe.
  
  

Almond Emulsion

• An emulsion has a thick consistency similar to pancake batter. Emulsions are gum-based and do not use alcohol to bind the flavoring. Since professional bakers use much larger proportions of ingredients than home cooks do, many professionals choose emulsions over extracts, since the high amount of liquid in extract would thin out the batter.
  
  If using almond emulsion at home, you can substitute an equal amount of emulsion for extract in baked goods. Since the emulsion will thicken the consistency of frosting or glazes and the raw flavor can taste too strong, slightly less should be used in these cases.