Almond schnapps

Almond schnapps - based on whole, sweet almond seeds - is a highly enjoyable and very popular schnapps. Smooth and sweetish with wonderful aromas and flavours. The colour is light golden.

Excellent as after-dinner drink.

Serve with chicken, veal, trout, shellfish, salads, pasta, rice, vegetables, chocolate, ice cream, desserts, cakes, cookies, cheese, and cheese cakes.

Or add it to punch, cocktails, eggnogs, cake fillings, marmalade, jam, sauces, fruit sauces, dips, desserts, cakes and ice creams - or any other dish where you would normally use almonds or almond essence.

Almond schnapps blends very well with...
vanilla schnapps · ginger schnapps · cranberry schnapps · sloe schnapps · apricot schnapps · orange schnapps · lemon schnapps · plum schnapps · lemon balm schnapps · cherry schnapps · peach schnapps · black currant schnapps · apple schnapps · strawberry schnapps · raspberry schnapps.

Also, see how you can easily...
turn your almond schnapps into a liqueur.

Almond

The almond tree is a deciduous tree of moderate size and with dark bark.

It belongs to the same genus (Prunus) as peach, apricot, plum, cherry, and blackthorn (sloe).

The tree has spreading branches and lance-shaped, finely toothed leaves.

The beautiful, fragrant flowers are pink or almost white.

They have five petals and sepals, and appear before the new leaves.

The ovoid and velvety stone fruits (drupes) are pale green/reddish. They are hard and juiceless.

When fully ripe, the fruit dries and splits, and the seed - enclosed in a rough shell (endocarp) - drops out.

The almond shell is yellowish/brownish, flattened-ovoid in shape and usually has small holes on the outer surface.

The seed itself is whitish, rounded at one end and pointed at the other, and covered with a thin brown skin.

The almond tree is native from Syria to North Africa and widely cultivated in warmer climates.

The seeds from the sweet almond tree - Prunus dulcis var. dulcis - are edible. They are eaten raw, roasted or salted.

Also used as ingredients in many dishes - or ground into paste (marzipan). Also ground and diluted with water to make almond milk, and pressed for oil and made into almond butter.

Sweet almond oil is used for culinary and medicinal purposes, and in the production of massage oils, skin care products, and cosmetics.

Bitter almond - Prunus dulcis var. amara - has bitter, poisonous seeds that are detoxified for culinary use.

Detoxified bitter almond oil is used in commercial food flavouring in cakes, ice creams, liqueurs, marzipan, etc.

California in the US is the largest producer of almonds, followed by Spain, Italy and Greece.

More information about the almond tree

Recipe

For best result, use whole, unskinned almond seeds from the sweet almond tree (Prunus dulcis var. dulcis) - organic if available.

Direction:

• Put 2-3 handfuls of sweet almond seeds into a clean glass jar with tight-fitting lid.
• Cover well with clear, unflavoured vodka - 40% alcohol content (80 proof).
• Let steep for 4-5 weeks in a dark place at room temperature, 18-20°C (64-68°F).
• Shake lightly and taste it from time to time.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
• Store (age) for two months or more in a dark place at room temperature before serving.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your almond schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.