As I am experimenting with some of the original recipes in one of my recipe books called “The Comple Baking Cookbook” by George Geary, I have come to the realization that it is very difficult to replace almonds. For example, my previous post on the Raspberry Chocolate Cookies, the original recipe contained Almond Hershey Kisses and almond extract, since I am devoted to created a peanut free recipe and informational website, I am omitting almonds from some of the recipes on this site.  As I am allergic to almonds, as well, I consider almonds to be in my do-not-add-to-recipe-list.

Almonds, I imagine is what makes a certain recipe irresistable for some cookies, cakes, or other enjoyable desserts. In my case, it seems it’s impossible to do. I have though of replacing the crunchiness in one recipe, my Kit Kat truffle recipe (you can also buy some of my Kit Kat Crunch Truffles in the store), however, almonds can be a little bit more tricky.

I still have not come across any ideas on what I can do or use instead of almonds, and it is one of my missions to find a solution.

In the meantime, I just omit the almonds or almond extract that most of the recipes seem too ask for.  Some recipes do allow me to replace the almond extract with vanilla or lemon extract, of course, it must fit the recipe.

I have thought of soy nuts, but if you are allergic to soy than that doesn’t make the recipe right.

Anyone out there have the right solution in replacing almonds? I would like to figure out the answer to this replacement before I start pastry school in the fall.

I’m at a loss with this one