Almond oil is a carrier oil extracted from the seeds of the sweet almond tree (Prunus dulcis). It is primarily used in cooking, cosmetics, and as a massage oil due to its light texture and moisturizing properties. There are two main types of almond oil:

Sweet almond oil is the most common type, known for its neutral flavor and light aroma. It is often used in skincare products, cooking, and as a base for essential oils.

Bitter almond oil is derived from bitter almonds (Prunus amygdalus) and contains benzaldehyde, which gives it a strong almond flavor. However, it is important to note that bitter almonds can be toxic in large amounts due to the presence of amygdalin, which can release cyanide when metabolized. Therefore, bitter almond oil should be used cautiously and is often processed to remove toxins before being used in food products.

Almond extract is a concentrated flavoring made from almonds. It is typically produced by soaking bitter almonds in alcohol or glycerin, which extracts the flavor compounds. The primary flavor component in almond extract is benzaldehyde, which is responsible for its characteristic almond flavor.

Natural Almond Extract: Made from bitter almonds, this extract retains the authentic almond flavor but may contain traces of toxins if not properly processed.
Imitation Almond Extract: This is a synthetic version that uses artificial flavoring to replicate the taste of almonds. It is often more affordable and safer than natural almond extract, as it contains no harmful substances.

Almond Oil: Has a neutral taste, making it suitable for cooking and baking without overpowering other flavors. However, bitter almond oil can have a strong flavor and should be used sparingly.
Almond Extract: Offers a concentrated almond flavor, making it ideal for recipes where a strong almond taste is desired.

Almond Oil: Commonly used for sautéing, salad dressings, and as a base in cosmetic products. It can also be used in baking, but the flavor may not be as pronounced as almond extract.
Almond Extract: Typically used in baked goods, confections, and desserts to impart a rich almond flavor. It is recommended to use almond extract in recipes that specifically call for it, as the flavor is much stronger than almond oil.

When substituting one for the other in recipes, it’s essential to consider their differing flavor intensities:

If a recipe calls for almond extract and you want to use almond oil, you should use significantly less. For example, you might use only one-eighth the amount of almond oil compared to almond extract to avoid overpowering the dish with oiliness (Source: Cake Central).
Conversely, if a recipe calls for almond oil, using almond extract would require adjusting the quantity to maintain the desired flavor balance.

In summary, while almond oil and almond extract share a common ingredient, they serve different culinary purposes. Almond oil is a versatile carrier oil with a mild flavor, suitable for cooking and skin care, while almond extract is a concentrated flavoring ideal for baking and desserts. Understanding these differences can help you choose the right product for your culinary needs and ensure your dishes achieve the desired almond flavor. Whether you're baking a cake or preparing a salad, knowing when to use almond oil versus almond extract can elevate your culinary creations.