Amaretto gives baked goods and cocktails something hard to pin down: a almond/stone-fruit aroma layered over syrupy sweetness, with enough alcohol (typically 21-28% ABV) to carry flavor deep into batters and sauces.
That combination makes it genuinely tricky to swap out, because no single ingredient covers all three jobs at once.
Most substitutes nail one or two of those qualities but miss the third. This guide covers five tested, application-specific swaps with exact ratios so you know exactly what to reach for in baking, cocktails, stovetop sauces, and non-alcoholic recipes.
The single best swap for most home cooks is brandy + almond extract. Use 1 tablespoon brandy + ⅛ teaspoon almond extract per 1 tablespoon amaretto. It covers the alcohol backbone and almond aroma but is slightly less sweet. For non-alcoholic needs, use orgeat 1:1 and cut added sugar.
5 Best Substitutes for Amaretto to Try
These five substitutes cover every main application, from cocktail shaking to frosting bowls. The table below gives you the ratio and key note at a glance before the detailed breakdowns follow.
| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | Brandy + Almond Extract | ✨ Both | 1 tablespoon + ⅛ teaspoon per 1 tbsp | Closest overall flavor match |
| 2 | Orgeat (Almond Syrup) | ✨ Both | 1:1 | Cut added sugar; no alcohol |
| 3 | Amaretto Extract Dilution | 🧁 Baking | ⅛ teaspoon + 1 tablespoon water | Alcohol-free; baking and frostings |
| 4 | Frangelico | 🍳 Cooking | 1:1 | Hazelnut note, not almond |
| 5 | Almond Milk + Simple Syrup | 🧁 Baking | 1 tablespoon + 1 teaspoon syrup per 1 tbsp | Mild; no alcohol at all |
1 - Brandy + Almond Extract
This mix is the closest match to amaretto's flavor profile because it replicates both the alcohol backbone and the benzaldehyde-driven almond note. Brandy runs 35-40% ABV, so the finished tablespoon-for-tablespoon swap lands around 5-7% ABV in cocktail volume, which is still lower than straight amaretto but close enough for most recipes.
The mix is less sweet than amaretto, so you may need to add a small amount of sugar in cocktails or cut other liquids by about 1 teaspoon per tablespoon swap in baked goods.
Understanding what brandy brings to a dish helps here, because its natural fruit-and-oak warmth carries the almond extract rather than fighting it.
- Ratio: 1 tablespoon brandy + ⅛ teaspoon almond extract replaces 1 tablespoon amaretto.
- Sweetness gap: Add ½ teaspoon simple syrup per tablespoon if the recipe depends on amaretto's sugar body.
- Baking use: Works in cakes, biscotti, and glazes; almond extract intensity holds through oven heat.
- Cocktail use: Stir to combine before adding; the extract disperses unevenly if added alone.
2 - Orgeat (Almond Syrup) - Non-Alcoholic
Orgeat is a concentrated almond-and-sugar syrup with a thick, almost velvety body. It runs about 1.2-1.5x the viscosity of amaretto, so it increases mouthfeel in cocktails and adds extra moisture in baked goods.
Use it 1:1 for amaretto in cocktails and toppings, but in baking reduce other sugar by roughly 10-15 g (about 1 tbsp) per tablespoon swap to keep sweetness in check.
Orgeat has no alcohol, so it won't penetrate a sponge the same way; pair it with a small amount of plain water if soak depth matters.
If you need ideas for working without marzipan in the same recipe, orgeat can pull double duty as the almond-flavored sweetener.
Orgeat vs. Amaretto
Works for: non-alcoholic cocktails, frostings, cake soaks where alcohol is unwanted, toppings
Skip if: the recipe relies on alcohol's diffusion (sponge cakes, pan sauces) or you need a drier sweetness
- Ratio: 1:1 volume replacement in most applications.
- Sugar adjustment: Cut recipe sugar by ~1 tablespoon per tablespoon orgeat to prevent over-sweetness.
- Viscosity note: Thicker than amaretto; thin with 1 teaspoon water per tablespoon if pouring into thin sauces.
- Alcohol-free status: Safe for kids and non-drinkers; balance cocktails with citrus or bitters.
3 - Amaretto-Flavored Extract Diluted (Alcohol-Free Option)
Amaretto-flavored extract is highly concentrated, so drinking it straight or using it undiluted tastes harsh and artificial. The fix is simple: dilute it down to approximate liqueur strength before adding it to a recipe.
For 1 tablespoon of amaretto, mix ⅛ teaspoon amaretto extract + 1 tablespoon water + ½ teaspoon simple syrup.
This mimics the volume, sweetness, and rough intensity of the liqueur without any alcohol.
It is best in baking and frostings, where the extract's slight artificial edge gets rounded out by fat and heat.
If you run out of amaretto extract too, the guide on working without almond extract covers the next options down the line.
- Ratio: ⅛ teaspoon extract + 1 tablespoon water + ½ teaspoon simple syrup per 1 tablespoon amaretto.
- Prep note: Stir until the syrup fully dissolves before measuring into the recipe.
- Best use: Buttercream frosting, pound cake, shortbread, and glazes where no alcohol is needed.
- Avoid overuse: More than the stated amount turns sharp and chemical-tasting; stick to the ratio.
Grouped Substitutes by Application
One ingredient rarely fits every context. This table maps which substitute to reach for based on how you're using it.
| Use | Ratio | Notes |
|---|---|---|
| Baking | 1 tablespoon brandy + ⅛ teaspoon extract OR ⅛ teaspoon extract + 1 tablespoon water | Brandy mix for richer flavor; extract dilution when alcohol-free is required |
| Cocktails | 1:1 (Brandy+Almond) or 1:1 (Frangelico) | Brandy mix closest to amaretto sour; Frangelico works in nutty, coffee-based drinks |
| Non-Alc Desserts | 1:1 orgeat or ⅛ teaspoon extract + 1 tablespoon water + ½ teaspoon syrup | Orgeat for frostings and soaks; extract dilution for baked goods and fillings |
4 - Frangelico (Hazelnut Liqueur)
Frangelico is a hazelnut liqueur running 20-24% ABV, which puts it in the same general strength range as amaretto. The swap is clean in terms of alcohol level, and it shares amaretto's sweetness and syrupy body. The key difference is flavor: Frangelico leans into hazelnut and caramel, not almond or marzipan.
That trade-off works well in chocolate desserts, coffee cocktails, and pan sauces where the hazelnut note reads as nutty warmth rather than a specific almond character.
For dedicated almond dishes, like biscotti or marzipan-glazed pastries, the swap falls short.
Use Frangelico at a 1:1 ratio with no sugar adjustment needed in most chocolate recipes.
Anyone who reaches for Frangelico regularly should also know about common Frangelico swaps for when that bottle runs dry too.
- Ratio: 1:1 for cocktails, stovetop sauces, and chocolate-based baking.
- Flavor trade-off: Hazelnut and caramel replace the almond/marzipan note; noticeable in almond-forward recipes.
- Sugar adjustment: None needed in chocolate desserts; same sweetness level as amaretto.
- Best contexts: Tiramisu variations, mocha sauces, hazelnut-chocolate cakes, and espresso cocktails.
5 - Almond Milk + Simple Syrup (Non-Alc, Light)
Almond milk + simple syrup is the mildest option on this list. It provides only a faint almond background, so it works best in recipes where you need the moisture and a hint of almond, not a bold liqueur punch.
Mix 1 tablespoon almond milk + 1 teaspoon simple syrup to replace 1 tablespoon amaretto.
Warm the mixture briefly to dissolve the syrup fully before adding it to a batter or frosting.
The result has no alcohol and a much lighter flavor, which suits kid-friendly cakes and frostings well.
Note that the prepared mix keeps for 24 hours at room temperature or up to 3 days in the fridge.
For situations where almond milk itself isn't available, working without almond milk covers straightforward dairy and non-dairy alternatives.
Almond Milk + Syrup vs. Amaretto
Works for: kid-friendly cakes, mild frostings, recipes where moisture is the main goal
Skip if: the recipe needs a pronounced almond flavor or the alcohol's diffusion in a sponge or sauce
- Ratio: 1 tablespoon almond milk + 1 teaspoon simple syrup per 1 tablespoon amaretto.
- Sweetness: Lower than amaretto; add an extra ½ teaspoon syrup if the recipe is flavor-dependent.
- Best use: Sponge cakes, frostings, and no-bake desserts where moisture matters most.
- Storage: Use within 24 hours at room temperature or refrigerate for up to 3 days.
Adjusting Your Recipe for These Substitutes
Swapping amaretto is rarely just a pour-and-go move. A few simple adjustments protect the final texture and flavor balance.
- Sugar reduction: When using orgeat or the extract dilution, cut recipe sugar by roughly 1 tablespoon per tablespoon swap to avoid an overly sweet crumb.
- Liquid adjustment: Alcoholic substitutes like the brandy mix or Frangelico add hydration; reduce other liquid by 1-2 teaspoon per tablespoon swapped in baked recipes.
- Almond extract concentration: If using extract alone, stick to ⅛ teaspoon per 1 tablespoon amaretto, then compensate the missing liquid with water or milk.
- Aroma preservation: Add the substitute at the end of stovetop cooking rather than early, so the volatile almond aroma doesn't cook off entirely.
If you find yourself running low on the brandy component of the mix, common brandy swaps give you reliable options that keep the alcohol backbone intact.
And if you want to keep the real thing on hand longer, understanding keeping amaretto fresh longer is worth a quick read.
Frequently Asked Questions
Frequently Asked Questions
For 1 cup amaretto replacement using the brandy+extract method, use 1 cup brandy + 1.5 teaspoons almond extract. Reduce overall added sugar in the recipe by about 2-3 tablespoons to account for the lower sweetness, and check bake time since the extra liquid may add moisture. Scale the same proportions for any quantity you need.
For soaked cakes and tiramisù, prioritize an alcohol-containing substitute because the alcohol helps the soak liquid penetrate the sponge. The brandy+almond extract mix or Frangelico both work at a 1:1 ratio and maintain that diffusion. Orgeat or the extract dilution can work for flavor but won't soak in as deeply, leaving the layers drier.
Orgeat is not directly interchangeable in cocktails where amaretto provides both flavor and alcoholic balance. Using orgeat 1:1 removes the ABV contribution, which can make the drink taste flat or cloying. Add citrus juice or a dash of bitters alongside the orgeat to restore some balance to the flavor structure.
The brandy+almond extract mix keeps well in a sealed jar in the fridge for up to 2 weeks because the brandy's alcohol level preserves it. The almond milk + simple syrup mix is far more perishable; refrigerate it and use within 3 days. Orgeat, once opened, keeps refrigerated for up to 4 weeks per most label guidelines.
Almond extract alone in a stovetop sauce tends to taste sharp and one-dimensional because it lacks the sugar body and alcohol warmth that amaretto carries. It also loses its volatile aroma quickly over heat. For pan sauces, the brandy+almond extract mix is a better call, added off heat at the end so the almond note stays present in the finished dish.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
