Almond oil is a carrier oil extracted from the seeds of the almond tree (Prunus dulcis). It is primarily used for its moisturizing properties in skincare and hair care products, but it can also be utilized in culinary applications. There are two main types of almond oil:

Sweet Almond Oil: This is the most common type, known for its light, odorless, and tasteless profile. It is often used in cosmetics and as a cooking oil, but it does not impart any almond flavor to dishes.
Bitter Almond Oil: Extracted from bitter almonds (Prunus amygdalus), this oil contains benzaldehyde, which gives it a strong almond flavor. However, it is important to note that bitter almonds also contain amygdalin, which can release cyanide when metabolized. Therefore, bitter almond oil should be used with caution and in small quantities.

Almond extract is a concentrated flavoring agent made from almonds. It is typically produced by soaking bitter almonds in alcohol or glycerin, extracting the flavor compounds, primarily benzaldehyde. There are two main types of almond extract:

Natural Almond Extract: This is made from bitter almonds and contains a mix of benzaldehyde and other flavor compounds. While it offers a rich almond flavor, it can pose health risks if consumed in large amounts due to the potential presence of cyanide.
Imitation Almond Extract: This synthetic version is created using artificial flavoring agents to mimic the taste of almonds. It is often cheaper and safer than natural almond extract, making it a popular choice among bakers.

Almond Oil: Sweet almond oil is tasteless and odorless, making it an excellent choice for recipes where you want the benefits of almonds without altering the flavor. In contrast, bitter almond oil has a strong flavor and should be used sparingly.
Almond Extract: Almond extract provides a robust almond flavor, making it ideal for baking and cooking. A small amount can significantly enhance the taste of cakes, cookies, and other desserts.

Almond Oil: Commonly used in salad dressings, marinades, and as a cooking oil, sweet almond oil does not contribute any flavor. It can also be used in baking, but it may not provide the desired almond taste.
Almond Extract: This is the preferred choice for flavoring baked goods. Recipes often call for almond extract to achieve that rich, nutty flavor characteristic of many desserts.

When substituting almond oil for almond extract, it's crucial to adjust the quantity due to the differences in flavor strength. As a general guideline, you can use one-eighth the amount of almond oil compared to almond extract. For instance, if a recipe calls for 1 teaspoon of almond extract, use only about 1/8 teaspoon of almond oil.

Understanding the differences between almond oil and almond extract is essential for any home cook or baker. While almond oil is primarily a carrier oil with moisturizing properties and no flavor, almond extract is a concentrated flavoring agent that can elevate your culinary creations. When in doubt, consider the flavor profile and intended use of each ingredient to make the best choice for your recipes. Whether you opt for almond oil for its health benefits or almond extract for its rich flavor, both can play valuable roles in your kitchen.