The almond comes from
the pit of a stone fruit related to the plum, cherry,
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,
or white mountain frosting.
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