Cherry Clafoutis

Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe we've pitted the cherries first. You can leave them in if you want.

Note that the texture of clafoutis is like a sturdy custard, so if it feels a little rubbery, that's just how it's supposed to be.

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6


  • 2 cups of fresh sweet cherries, pitted
  • 2 tablespoons of blanched slivered almonds
  • 3 eggs
  • 3/4 cup of sugar
  • 1 tablespoon of brown sugar
  • 1/2 cup of all-purpose flour
  • 1/8 teaspoon of salt
  • 1 cup of milk (2% or whole milk)
  • 3/4 teaspoon of almond extract (can sub 2 teaspoons of Amaretto)
  • 1 1/2 teaspoons of vanilla extract
  • Powdered sugar for dusting

Special equipment:

Cherry Pitter


1 Butter and flour baking dish, scatter with cherries and slivered almonds: Preheat the oven to 350°F. Butter and lightly flour a 9X9 or 10X7 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.

cherry-clafoutis-method-600-1 cherry-clafoutis-method-600-2

2 Make batter with eggs, sugar, salt, and flour: Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.

3 Add the milk, almond extract, and vanilla extract. Whisk until smooth.

4 Pour batter into the baking dish over the cherries and slivered almonds.

cherry-clafoutis-method-600-3 cherry-clafoutis-method-600-4

5 Bake: Bake at 350°F for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.

6 Remove from oven to cool: When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.

7 Dust with powdered sugar: When cool dust the clafoutis with powdered sugar. Serve.

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  • Linda

    Wanted something different for my husbands birthday and decided since I had fresh cherries, I would try this. What a hit! Everyone loved it and he has requested it for next year.


  • Steve

    I’ve made this 4 times and it’s always fantastic.

    Today I mixed sliced peaches with bing cherries, absolutely delish.

    Wish I could post a photo of what I made


  • A



    • Summer Miller

      I’m sorry the dish was underwhelming. Perhaps you can make a few adjustments to better suit your personal tastes next time around.

  • Angelita

    I have made this before. My husband is French and he love CLAFOUTI. Change the amount of flour. We both like a firmer texture. Excellent Dessert

  • JTH

    I made this with blueberries. I added a little microplaned orange zest into the batter. I baked it in a 320 degree convection oven for 20 minutes. Dusted with 10X sugar, scoop of mixed berry sorbet and candied orange peel. I let them rest about 10 minutes and served them warm.

  • Susan Gaudian

    Easy delicious and will be making this a lot. Used sour cherries and lessened the sugar and didn’t have almonds. But you can’t go wrong with this dessert


  • Lunabink

    Soooo good!!! I have made with both cherries and prunes and both delicous and easy to prepare. I left out the almonds and almond flavoring for the plum and added vanilla bean paste instead.


  • Nancy deCavaignac

    Fabulous. My French husband was very happy. It will now be one of our “go to” dessert. Made a small one first, perfect. Brought the larger one to a dinner party. Unanimous! They all loved it. Thanks! ps cut the sugar by more than half.


  • Sarah M

    Can I double this and use a larger dish? Any idea how long it would bake for?

    Also, can it be prepared a day ahead of time?

    • Emma Christensen

      Hi, Sarah! Emma here, managing editor. I think you should be fine to double and bake in a 9×13 pan (or similar sized pan). Start checking it after 40 minutes and continue every 10 minutes until a toothpick inserted in the middle comes out clean. If the top seems to be getting too browned before the middle is set, cover the pan loosely with foil.

      Regarding preparing it ahead, the texture changes after the clafouti has refrigerated. It goes from being a thick custard (like an extra-sturdy creme brulee or flan) to more like….oh…. kind of similar to bread pudding? I honestly LOVE clafouti leftovers and eat them for breakfast! You could certainly serve it as a dessert, too. Just know that the texture will be different. Enjoy!

  • Degi

    The amount of sugar in this recipe is over 3 times what’s in the french recipe! It’s way too sweet, It was inedible for me!

  • Karen A Robertson

    MADE THIS with my granddaughter she wanted to put the almond in the cherry so that what she did, add a nice little crunch to each bite

  • Kathryn

    I ‘love’ this recipe..I shall prepare it this evening for dinner with thawed frozen mixed berries..It always turns out and is a sure- fire- thing..believe me!! It is light/to custard in texture..and the flavour is wonderful..I shall use a different liqueur tonight for a change instead of almond..stay tuned for a real hit..the recipe is really most simple and can be assembled very quickly..I plan the whole thing driving home from work or appointments`..
    Thank you so Elise!!!! Another real sweet winner!!!!


  • Carla

    I’ve made this recipe many times since it was first published. When cherries start appearing in my local grocery, I start thinking clafoutis. This recipe makes the purchase of a cherry pitter worthwhile! The texture is unusual and appealing to me, and the flavor of the fresh cherries and amaretto is great! I like having a dessert that has fresh fruit, eggs, milk, and no added fat. It satisfies my sweet tooth without being overly rich.


  • sandra keating

    Hi Can I assemble and prepare before hand and bake at last minute when guests arrive? Thanks Sandra

    • Elise Bauer

      Hi Sandra, I would assemble the batter separately, and then just put everything together and bake when you are ready.

  • Sharon

    I will need to use frozen cherries. Should I defrost these before making the desert? Thank you.

    • Elise Bauer

      Hi Sharon, yes I would defrost and drain the cherries before using them in this recipe.

  • Cheryl

    Sorry but I didnt care for this at all. Expected a softer custard and didn’t think it had much flavor.

  • crystal

    This was divine! Can’t wait to try it with blueberries.


  • Muriel

    I tried it this morning with fresh strawberries from our garden, and used almond flour. Although it tastes delicious, the ‘custard’ has turned a bit eggy and omelette like. Is this normal and how would I stop this happening? It is not very custardy.

    • Elise Bauer

      Hi Muriel, clafoutis tend to be more eggy than custardy. When we think of custard we think of creme brulee or something like that, soft. Clafoutis is firm, like a custard with structure. That said, it shouldn’t be like an omelette. Also, it should be eaten right away. If you refrigerate and then eat? Really firm.

  • Julie

    I want to make this and wonder if I could use frozen cherries.

    • Degi

      Yes, we use frozen cherries. I used frozen russian cherries and they were better than others

  • Rosalee

    This reminds me somewhat of what my Swiss grandmother used to make
    with Italian Prunes…which was to die for…
    Can this be made with other fruits besides cherries and berries?
    I do have a mixture of Bings and berries frozen and I think they would be marvelous for this

  • Andy Ireland

    Thank you for introducing me to clafoutis, Elise! I made this tonight, with wonderful fresh ripe cherries, as the dessert for your Moroccan chicken recipe, and the whole dinner was really spectacular. Thanks again!


    • Elise Bauer

      Hi Andy, I’m so glad you liked the clafouti and the chicken dish!

  • Rachel

    Has anyone tried baking this in individual ramekins? I’m guessing the cooking time would be less, but it would make for a nice presentation.

    • Rachel

      Just thought I’d let you know that I tried this tonight. Used 8 oz ramekins and the baking time was 35 minutes. Very tasty!

  • Susan

    I made this when it was originally posted and it was good. it seemed so familiar to me but I couldn’t quite put my finger on why. While cleaning out my recipe folder, I ran across an old Bisquik recipe I used to make called Impossible Cherry Pie and is why this seemed so familiar. The basic difference is they use cherry pie filling as the fruit and finish it with a streusel topping. It is softer and creamier than a clafoutis yet still has structure enough to slice. I think a homemade cherry cobbler filling would work as the fruit and any streusel topping, too. Google it and compare.


    • Deb Scott

      i make a clafoutis with sliced fresh kiwi fruit, no almonds. very quick and easy and popular with everyone i have served it to, looks impressive for such a quick and easy dish

  • Laura @ RYG

    What a great story! I’ve never even heard of a clafoutis before but it look absolutely delicious. I’m surprised that a traditional clafoutis would even have the cherry pits in there, wouldn’t you break your teeth on them? Actually invested $12 in a hand held cherry pitter and it was the best thing I ever did! Now I can make recipes like this and put cherries in fruit salad. Going to a local farm soon to pick cherries with the family, can’t wait =)

  • Marilyn O

    Traditional clafoutis is a batter pudding – think sweet yorkshire pudding – but various chefs have made it eggier and eggier careering towards egg custard – seek out a batter recipe I think it works better. This one is sort of in the middle. Any stoned fruit will do – peaches, apricots, plums.

  • Christopher

    I served this as the fifth course at a “french” dinner party. It was a perfect ending. I used mixed berries which I marinated in kirsch first, and omitted the amaretto. Everyone loved it. Every man at the table had seconds! (I think the ladies wanted to, but had better will power.)


  • Tricia

    Love the clafoutis recipe. I would have never thought to put almonds in it but what a clever idea! I bought a cherry pitter for $10 at Target and it was the best money ever spent. I had my 6-year-old pitting cherries for an hour and it really kept him busy. He was proud of his work and I appreciated his help.


  • Monami

    Loved it! Added toasted almonds and Amaretto. Family devoured it with Vanilla ice cream. Planning to serve left overs for breakfast with banana shake. Thanks!


  • Kellie

    Can you use tinned cherries, if out of season? Do you need to alter any of the mixture ingredients? And any tips for ensuring not too soggy, other than draining the cherries?

  • annika

    I have made this several times now and have always loved it. This weekend I made it in muffin tins so that all the edges were a bit crispy. It was heavenly


  • laura

    This was wonderful! Thank you so much for sharing the recipe! I cannot wait to try it with other fruits.


  • Leah Marie

    This recipe was fantastic! Since we have a sour cherry tree in our yard I opted to use sour cherries rather than sweet cherries. I didn’t add any extra sugar and everyone thought it was delicious. There was a nice contrast between the sour cherries and sweet custard. If someone else wanted to try with sour cherries but didn’t like the tartness I would suggest adding only a couple extra teaspoons of sugar.


  • Maryla

    Can frozen cherries be used in a place of the fresh ones?

  • Tao

    This was delicious! I seriously CAN NOT bake, but I made this for dinner and it turned out perfect! It was so good that I couldn’t get enough. And even my friend, who is French, said it’s very close to what his mother used to make. Can’t believe how easy it is and how good it is. Amazing… thank you for the recipe!


  • Eyeballkid

    What did I do wrong? This recipe tasted absolutely divine but had a most unpleasant “gummy” texture (not a custardy kinda texture at all). My guests seemed quite impressed (they each requested a copy of the recipe :-) ) but I wasn’t wild about the texture. Should I add more eggs or egg yolks? Would beating it harder have made a difference? I love Bird’s Custard powder: would adding some of that be a good idea?
    I’d like to hear what y’all think.

    • Elise Bauer

      Because of the structure needed to hold the fruit in place, the texture of the clafoutis base is a little rubbery. It’s not soft like a flan or creme brulee.

  • jean

    Awesome… I tried it yesterday for 60 people, and people were in heaven.


  • Alex

    What exactly is the best way to pit a cherry?

    • Elise Bauer
      • David

        I use a chopstick. You just jam it into the stem end and the stone pops out the other side quite cleanly. It seems like it’s going to take forever – but, once you get a rhythm going, it’s actually pretty speedy.

    • MIlena

      I use a strong straw :)

  • Jess

    We all just finished scraping our bowls. I made the recipe without the almonds, and baked it in a large, deep pie dish. This clafouti is a keeper. Thank you!


  • Barbara

    OMG! This is so good! And so EASY! I’m making it with cherries for the first time today. I’ve made it with fresh blueberries and with fresh raspberries (my fav so far). Yummy! Like Sarah said in another post, my husband and I scarfed down the whole thing in a day! I need to say that I left out the almonds and “flavoring” and it still was delicious!


  • Sarah

    And we thought we didn’t like clafoutis! My husband and I were scraping the pan with a giant spoon last night. This was easy, eggy, almondy, and wonderful! Thanks Garrett.


  • Ashley

    I would definitely make it again. I actually just had some with my coffee this morning and I think it tasted even better after it sat overnight! I am going to have to share it with neighbors before I eat the whole thing myself! Maybe it was the heat that made me think of cooked eggs.

  • Sherri Steiner

    I made this wonderful Cherry Clafouti. It was my first time to make and eat a Clafouti. I added fresh raspberries along with the cherries and served it to my Bible study group of 5. We all gave it a thumbs up. It reminded me of the fruit and custard pie, (without the crust) that my mom used to make. I will definately make this easy recipe again. I wonder if I can double the recipe and do in a 9 x 13 pan to take to carry-in meals?

  • Stacey Snacks

    Can I do this in a cast iron skillet?
    What do you think?

    • Elise Bauer

      Hi Stacey, I don’t see why not. If you make it in a cast iron skillet, let us know how it turns out for you!

      • A.A. Bruisee

        I’ve baked a cherry clafoutis in a cast iron skillet. Great. Left the pits in. Will remove pits next time. I’ve used cherry pie filling and the clafoutis was delicious. Can’t find a recipe for a clafoutis I made long ago that used fresh pineapple and lots of coarsely ground black pepper. It was great, but prefer the cherry.

  • Amanda

    I made this in a 2.5 quart round casserole dish because I did not have the 10 x 7 dish or a 9 x 9 square (loaf pan, 8 x 8 or 9 x 13 is all I have), and it worked just fine. Used almond extract. My husband loved it but thought we should try the amaretto next time. Delicious, definitely a keeper! Thanks for another great recipe!


  • Kay

    I made this for Sunday night dinner and it was amazing. It was so easy and delicious – I love the elegant name! A new springtime favorite.


  • Archana

    This looks absolutely delicious. clafoutis is something I have not heard before, but have tasted a similar preparation, but was named something else. Where is it originated?

  • Judy

    After reading the recipe (and seeing the picture) I got up and made it, as I happened to have a bowl of fresh cherries. It was delicious. I added a few more almonds and a bit of cinammon too…


  • Barb

    Do you think you could make it with spelt flour or is the gluten important in making it rise?

    • Elise Bauer

      Hi Barb, the flour gives the custard more structure, but I’m guessing doesn’t have much to do with the rise. I’ve made a gluten-free version of clafoutis with almond flour which turned out great.

  • Cookin' Canuck

    Beautiful photo! I have plenty of strawberries right now. Do you think that they would work well in this recipe, or would they release too much liquid?

    • Elise Bauer

      Hi Dara, I’m guessing any kind of berry would work great in this—strawberries, blueberries, blackberries. Cherries release just as much liquid as the berries do.

  • Brittany

    This looks great! Can this be made and eaten later, or does it need to be served right away?

    • Elise Bauer

      Either way, just sprinkle it with powdered sugar right before serving.

  • Marleen

    I have never tried making clafoutis, but I will since it sounds quite easy AND I might even be able to save some cherries from our tree from the birds.
    Does the clafoutis come out of the dish or do you serve it IN the dish?

    • Elise Bauer

      Just spoon or cut out pieces from the dish into individual serving plates.

  • Elana

    This recipe sounds great and very easy. Some members in my family are lactose intolerant. Can I substitute rice milk, soy milk or non-dairy whip cream?

    • Elise Bauer

      Hi Elana, you might try almond milk. If you do, please let us know how it works out for you!

  • DK

    I have made clafoutis few times before but always found them very eggy! Can I just use egg whites instead of whole egg?

  • MenuManiac

    Last summer, I was on Vancouver Island at Fairburn Farm. We enjoyed a wonderful cherry clafoutis. Each guest was asked to keep their cherry pits. Whoever had the most pits, won a prize of some sort (in this case I believe it was a gift certificate for dinner). It’d be fun to do something like that at the end of dinner with friends. Maybe whoever has the most pits has to host next!

  • Sarah

    I used only half a cup of white sugar, still used the brown sugar and powdered sugar for dusting, and got rave reviews. I think you could use even less sugar if it was to be for breakfast instead of dessert.

  • TaraM.

    I made this clafoutis with fresh cherries – the first crop from my new tree! ;) It was excellent. I left out the almond extract because I didn’t have it, but everything else was so quick to pull together. And I have some left over for breakfast tomorrow, which is even better.

  • Melanie

    A tip from my French grandmother is to use Montmorency cherries. They are tart but can be pitted easily and the mix of sweet and tart is very tasty!

  • Lori

    Adding some chocolate is also good!

  • Denise


    I love your blog full of delicious ideas, recipes and photos.You have expanded my culinary adventures. One request…would you be so kind as to phonetically translate some of the dishes that you make? How does one correctly prounounce ‘clafouti’, for example. There is nothing like making an exotic dish and then not knowing how to say it–or saying it wrong and having the ‘guest’ correct you!

    You pronounce it as “klah-foo-TEE.” ~Garrett

  • Yoshi

    This recipe seems amazing! I am making this for a project and have to double the recipe to serve 12. I did some research on multiplying recipes and I think that I can just double everything except for the salt and the baking time (Which I will watch closely and configure manually). Is this right? I’m making this tomorrow so please respond!

    Should work fine I would think. Just use a big enough pan as it might not work if the vessel you cook it in isn’t wide enough (too deep might result in liquid insides and burnt outsides). ~Garrett

  • Ivy

    I just made this for my family this morning using 2 1/2 cups of apricots, and an apricot nut and crushed almond mixture instead of the slivered almonds. It was delicious! We were scraping the pan it was so good. :D Thank you!

  • Anca

    Hi guys! I’m not at all the kitchen type, but I could not miss this clafouti. I’ve made it twice since reading the recipe: once for me and my boyfriend and the second for my parents. They were absolutely crazy about it and even though mom only enters the kitchen to prepare a tea or boil an egg she said she has to try it too. Unfortunately we will have to wait for next year’s fresh cherries. But you made it worthy! Thanx for the delight! Regards from Romania!


  • Sarah

    I loved it! I’m allergic to dairy, so I substituted 3/4 c almond milk and 1/4 c coffee rich for the milk, and it turned out fine.

  • Jessica

    I just tried it with whole small plums and chopped peaches. Heavenly, absolutely heavenly. I will definitely make this again. Absolutely, positively fabulous. Thanks so much for posting the recipe!

  • Susan

    This was delicious and I love how the dark cherries retain some body even after the long cooking time. Very nice.


  • Jess

    Thanks for the recipe, Garrett. It came out beautifully! There was much bowl scraping and spoon licking. It was also wonderful the next day, in stolen bites straight from the fridge!

  • TJ

    This turned out great! It didnt exactly come out as the pictures but it tasted amazing! I didnt have almond extract or amaretto but I thought it was still good. I used strawberries instead and it was delicious. Thanks for the recipe!

  • Janine

    Mine did not rise. I don’t know if the dish was too big, but it seemed like very little dough. I peeked in the oven a few times, but it did not rise like in your picture. When it started getting brownish on the top, I took it out. I cut it to check and it was still moist inside. Is it supposed to be like this? Either way, it was very flat.

    It should be moist but not runny and should have a custard-like consistency. As for being flat, yes, it should be somewhat so. ~Garrett

  • Diane

    I knew that cherry pitter would come in handy! This was great. My husband can’t stop raving about it. I did use 2% milk as that was all I had and I think it was fine with that.

  • G

    I just made this and enjoyed it very much (cherries and raspberries, no Amaretto as the kids had it too). Next time I will double the batter, though, as I felt there wasn’t enough “dough” around the fruit.

    You should be able to use Amaretto as the alcohol will cook out. ~Garrett

  • Barb

    Garrett, I decided to go buy the whole milk for this and I also used fresh blueberries. Plus I made it low carb and it tasted great. I used Splenda for the sugar (I’ll reduce the amount next time) Splenda brown sugar and Carbquick for the flour.
    The blueberries made the bottom a funny color but it still tasted great. :)

  • Percival

    I tried this dish last night and all of my cherries and almonds floated to the top before it baked. :( Not that everything didn’t taste good together, it just wasn’t as pretty as I was hoping. Any tips for helping it all stick together?

    • Elise Bauer

      Hi Percival, that’s sort of what happens, and why you sprinkle the whole thing with powdered sugar before serving.

  • Kelsey

    This looks amazing. I have a similar recipe and once I ended up using cranberries because my cherries had gone bad. It worked so well I made it another time with rhubarb. I think those substitutions might work for this cake, too.

  • Anna

    I make clafouti frequently with summer fruits – whatever is local, seasonal, abundant, and not too juicy – fresh figs, peaches, apricots, strawberries, etc. I actually don’t use cherries very often because they aren’t an easily crop grown in Southern California, so not local.

    My version is Gluten-Free. I use about 1/4 cup coconut flour or 1/3 to 1/2 cup almond flour instead of wheat flour (varies depending on how much I am making). I also lower the sugar content. I’ve used coconut milk as well as cow milk, plain yogurt, too. I don’t do low fat. I often add spices like cardamon, cinnamon, allspice, you know, “pie spices”.

    Clafouti batter is very forgiving in my experience, as long as you use enough eggs to “set” the custard. I often add a extra yolk or two to enrich the flavor and the nutrient content. Once I start making clafouti in the late spring/early summer and my memory of the batter is refreshed, I rarely consult a recipe; I just “eyeball” amounts based on ratios and how much fruit I have/how much clafouti I want to make/size of the baking dish.

    I usually make the clafouti for dessert because it’s so easy and full of healthy ingredients (esp low sugar, no grain versions with pastured eggs). But leftovers are also great for breakfast and nutritious snacks (easy for my 10 year old to dish up for himself). Clafouti is a favorite with our family.

  • Lori

    Great easy recipe … because I had a lot of berries and no cherries, I used 1 cup of blueberries and 1 cup of blackberries and it turned out great …. since I wasn’t sure about the almond extract w/ the berries I reduced it to 1/4 tsp (based on another berry clafouti recipe on the web). Now, however, I think that the amount of almond extract in the recipe would work fine. also only had 2/3 cup milk so used 1/3 cup soy milk.

  • Anna

    I make clafouti often in the spring and summer when fresh fruit is abundant. I don’t use just cherries, I use peaches, blueberries, strawberries, fresh figs, etc., whatever I have in abundance. I don’t think I even follow a recipe, I just adjust amounts based on how much I want to make. It’s rather forgiving, isn’t it?

    But, since my kitchen is gluten-free (no wheat) and generally low carb, I make clafouti with either almond flour/meal or coconut flour and less sugar than is usually called for (most of the time I sub maple syrup or honey for the granulated sugar.

    And I love the amount of eggs in this sort of treat – I use pastured “backyard” eggs from chickens who eat a naturally omnivorous diet of bugs, worms, and green leaves, not just grain & soy based chicken feed – eggs provide a decent amount of protein and nutrients to balance the sugar. So leftover clafouti stands in for a good snack or easy breakfast for my son to dish up himself. If I have abundant eggs I add an extra yolk or two to make it really rich and extra nutritious.

    When I have abundant fruit, I make two clafoutis and share one with neighbors. The effort is the same, so why not?

  • Natalie

    Christina – You don’t happen to have a friend from Australia coming to visit you, do you? I’m from Australia and in just over a week I’m escaping winter and coming to the states! I would LOVE to make this using some fresh berries picked there. Would frozen berries thawed be a technically correct substitute? What about apricots with cinnamon and perhaps nutmeg?

  • Sarah

    I had clafouti for the first time a few weeks ago at a restaurant and LOVED it. I wanted to replicate at home but for the life of me couldn’t remember what it was called, so thanks Elise and Garrett! The clafouti I had was blueberry… do you think the almonds and amaretto would still work with that? Or does anyone have better suggestions?

    I think it would be great. ~Garrett

  • beth

    To jon who asked about cranberries: I’d suggest tossing in some pistachios – I’ve done biscotti with cranberries and pistachios, and it’s a lovely combination. :)

  • Joyce

    Oh my goodness! This was good. I used a bag of frozen raspberries for this recipe and it turned out wonderfully. I took the berries and lightly coated them with flour and poured them into the baking dish. No problems at all.

  • Christina

    I saw this recipe and just HAD to try it. I am so glad I did. It is amazing and melts in your mouth. Thank you so much for sharing this wonderful Recipe. We didn’t have a few things, almonds, amaretto, vanilla but it still turned out great. I’m eating it as we speak with ice cream. :) Have a Beautiful Day.


  • Rodney

    Made this tonight, had a great texture, but i think it could have used a little bit of spice, some cinnamon maybe?

  • Erika

    Made this tonight and just ate some. Wonderful! I assumed I had almond extract, turned out I didn’t, but as far as I can tell it still tastes divine.