I would think so, but I'm not 100% sure. Wouldn't chance it if someone is allergic.
I've heard that it can be. Not everyone who is allergic to nuts will also have an almond allergy, but some people do have an almond allergy. I always try and avoid almond for that reason. Too bad, because I LOVE the taste. I'm sure others will have experience with this.
I will post a reply, because I speak from experience on this one! My dad was a teacher for 35 years, and one year we took a group of HS students to NYC. After dinner at a very prominent NY restaurant, dessert was served, and in almost all of these pastries, almond extract was added. Unbeknownst to some poor student, he had a nut allergy and went into anaphylaxis. So....off we go to the ER in the middle of NYC with 35 kids waiting on a bus outside. I wouldn't take a risk with it ever. In fact, I always ask my clients if they have any food allergies, because some people are so sensative that even if you have nuts (or their allergen) in the kitchen where you prepare, the dust can send them into a reaction. Not a liability or experience anyone wants.
I am making a wedding cake for a friend of mine at the end of the month. She wants a chocolate cake with amaretto filling and almond buttercream. The nut allergy issue came up, and so we decided that I'd also make a small, basically undecorated cake (white w/ raspberry filling & vanilla b/c) for the few people that may have allergy issues. That way its a whole separate cake, and they can enjoy dessert as well!
... some people are so sensative that even if you have nuts (or their allergen) in the kitchen where you prepare, the dust can send them into a reaction. Not a liability or experience anyone wants.
don't underestimate this..
even if you clean everything in your kitchen, there can still be enough residue to send the hypersensitive into shock.
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personally, I take a different tack and tell clients up front that i can NOT make a nut free cake -- that I do use nuts in lots of my cooking and therefore it WILL be an issue for the allergic and that THEY are responsible for warning their guests.
It is also on the labels -- use the same language like you see on so many foods, including cake mixes -- telling them prepared in a facility where nuts are present, have been in contact w/ cooking implements.
at that point, you have done the necessary warnings and now up to the consumer to protect self and guests.
My son has a nut allergy (tree nuts), which has made me hyper-aware of allergies. So I, just as precaution, don't use any pure almond extracts. If people want the flavor, I will use an imitation nut extract, and I tell them I am doing so. You never know in a crowd of people at a party who will have an allergy.
I have to agree with Doug. I work with a girl who has MULTIPLE food allergies, and she takes the responsibility upon herself whether she will try something new or not- usually she does not. The risk would be if there was someone who wasn't aware of the allergy- but chances are that unless you are talking about a small child, most people have already been exposed this. Include the warning on your label and mention it to the bride as suggested, and you are doing what you can. The rest is up to the individual.
My brother is very allergic to nuts. I've never used pure almond extract and would definitely never want to take that chance. I always use wilton clear almond without any problem.
Well, since I've already made the icing, I'm going to tell the bride it was made with pure almond extract and let the catering staff know as well.
It's a small wedding, so she'll have to be responsible to spread the word. She's a nurse and her fiance is a doctor, so they should have the necessary knowledge, God forbid, to handle any problems.
I guess I'll go back to the imitation, but man, does the pure stuff smell better. I should've thought of this before I started the mixer, I guess.
live and learn
Thanks you guys. And by the way, the bottle of extract I bought at my cake decorating shop here has no mention of allergy issues, at all.
I have a bad shellfish allergy, and am allergic to some tree nuts. Untimately, it's up to the person eating the cake to decide if they want to take the risk. I promise anyone with severe food allergies won't EVER eat anything they think might be a risk. I never eat anything until I know exactly what's in it and I always carry my Epi-pen. But, I never, ever use pure almond extract either. I just can't stand the thought of hurting someone accidently.
People can develop food allergies at any time in their lives, by the way, for no reason.
Of course people have to be personally responsible....that's what I said. I'm not saying that no one should use almond extract...not at all. I just said that I don't. It's my choice. I will be the first one to admit that having two severe anaphalytic shock reactions in the past few years have greatly colored my outlook.
Of course someone could choke, have an allergic reaction or get hit by an asteroid walking to their car. Anything can happen...and does. Life in general is pretty treacherous, isn't it? 
On a slightly different note - does anyone know if Creme Boquet is made with artifical or real almond extract? I guess I can check the bottles I have at home but I have a feeling it may not be obvious. Just wondering if I need to be careful using Creme Boquet. Love the stuff!!!
I just went through this about 2 weeks ago. Some might remember my frantic posts. If your customer didn't request a nut free cake, then you can't be held responsible if someone has a reaction. Most people with allergies know what they should avoid and what they should ask about before eating. I think letting the bride and catering staff know it contains almond extract is the right thing to do.
I did talk to a pediatrician when I was trying to decide if I was gonna make the nut free cake or not. She said you couldn't rule out someone with a nut allergy having a reaction to "imitation" almond also. FYI I chickened out of the nut free cake after calling local bakeries and finding out that none of them guaranteed a 100% nut free cake.
Better to be safe than sorry.
My son is allergic to both peanuts AND tree nuts --so sayeth the results of his allergy testing and allergist. It scares me to death. What more scary is that he is now 16yrs old and some lip glosses that girls wear have a base of almond oil. That would be the "kiss of death" for him.
I always knew he was as he had a reaction to peanuts and also to just being in the room with pecans while someone was cooking with them. The doc said that 1st reactions are your body's "warning signs" and usually not as severe as the next exposure.
I use Wilton's butter flavoring and vanilla too. Sometimes I will use flavored extracts like raspberry or orange for my cookie icing.
My MIL has an almond allergy along with about 20 or so other allergies. When I make cakes for her I can't use pure almond extract. She brought it to my attention, so I just don't use it. She has never tried it and just doesn't want to take the chance. I don't blame her!!!!!!!
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