Almond extract is incredibly potent and requires careful dosing. Too little leaves no flavor impact, while too much creates an artificial, overpowering taste that dominates other flavors. Start with quarter teaspoons and build gradually, tasting constantly. The goal is a subtle background note that enhances rather than overwhelms. In fondant fancies, it should complement the raspberry, not compete with it. Professional bakers often dilute almond extract in a small amount of milk before adding to prevent uneven distribution and hot spots of flavor.