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| − | {{ingredient}} | [[Cookbook:Nut|Nuts]] | + | {{wikipedia::Almond|Almond}} |
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| − | The '''almond''' comes from the pit of a stone fruit related to the [[Cookbook:Plum|plum]], [[Cookbook:Cherry|cherry]], [[Cookbook:Peach|peach]], [[Cookbook:Apricot|apricot]], and [[Cookbook:Nectarine|nectarine]]. Bitter almonds, and the seeds of the related fruits, contain high levels of the poison cyanide. Normal almonds are safe to eat.
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| − | To remove the brown peels, [[cookbook:blanch|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.
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| − | Almonds go well with [[Cookbook:Cherry|cherries]], [[Cookbook:Chocolate|chocolate]], or [[Cookbook:White Mountain Frosting|white mountain frosting]].
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| − | ==Seasonality==
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| − | {{Seasonality|Almonds|1|1|1|1|1|1|1|2|3|3|1|1}}
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| − | Almonds have their peak in mid-summer and stay in season throughout the fall. [http://prod.almondsarein.rd.net/content.cfm?ItemNumber=4518&mnItemNumber=3878&snItemNumber=3896&tnItemNumber=3898&qnItemNumber=3936#] However, since almonds (like most nuts and seeds) will easily store for a year, their season is not a great influence on their availability. Roast and packaged almonds will be available regardless of season, and fresh unprocessed almonds may be hard to find, even in season.
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| − | ==External Links==
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| − | * [http://prod.almondsarein.rd.net/content.cfm?ItemNumber=4518&mnItemNumber=3878&snItemNumber=3896&tnItemNumber=3898&qnItemNumber=3936# Almonds are in!]
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| − | [[Category:Summer ingredients|Almond]]
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| − | [[Category:Autumn ingredients|Almond]]
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