Does anyone know how to obtain these or bitter almond flavoring to be used in cooking?
I have as a substitute used the kernel from apricots/peaches on occasion. But, man, what a job opening the pit! Any suggestions for an easier way than banging at them (wrapped in towel) with a hammer?
Also, I'm unclear as to whether to post a question like this in this forum or in Pastry Chef's Corner.
I have as a substitute used the kernel from apricots/peaches on occasion. But, man, what a job opening the pit! Any suggestions for an easier way than banging at them (wrapped in towel) with a hammer?
Also, I'm unclear as to whether to post a question like this in this forum or in Pastry Chef's Corner.