Agar-agar is a natural vegetable gelatine (substitute for pork or beef gelatine) derived from a marine red algae. It is mainly used as a thickener in soups, jellies, puddings, ice cream and custards.
Galloway’s almond extract is free of artificial colors and flavors and adds a nutty taste to sugar cookies, biscotti, coffee cakes, coffee, hot chocolate, macaroons and many more recipes. Ingredients: bitter almond, alcohol and pure oils.
Almond flour is made from blanched whole almonds. Almond flour is naturally gluten free and lower in carbs and makes it a great alternative to wheat flour. Galloways almond flour can be used in many cookies, cakes, quick breads, and pancakes.
Odense almond paste makes a beautiful filling for baked goods like croissants, Danish cakes, almond cookies, tortes, stollen and macaroons. Odense almond paste is a premium brand with 57% almonds and 43% sugar. Almond paste is completely gluten free and can be used in...
t's important to note that amaretto extract is not the same as pure almond extract, as amaretto has a bitter flavor of the apricot or peach pits. When using amaretto extract in recipes, it's recommended to start with small amounts and adjust to taste,...
