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The almond comes from the pit of a stone fruit related to the plum, cherry, peach, apricot, and nectarine. Bitter almonds, and the seeds of the related fruits, contain high levels of the poison cyanide. Normal almonds are safe to eat.

To remove the brown peels, blanch the almonds (briefly plunge them into boiling water) and then put them in cold water. The peels will become loose enough to slip off.

Almonds go well with cherries, chocolate, or white mountain frosting.

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