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Almond Schnapps

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

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

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.

Excellent as after-dinner drink - or turned into a liqueur.

Almond schnapps blends very well with...


For best result, use whole, unskinned seeds from the Sweet Almond Tree (Prunus dulcis var. dulcis). Organic if available. 

Whole unskinned sweet almond seeds on a bamboo cutting board.


  • 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.