Almond is one of the most popular of all nuts. There are two types of almond: bitter almonds and sweet almonds. The bitter almond contains prussic acid and is never eaten raw, but its flavour can be distilled and is used to make almond extract or flavour that is used to flavour classic dishes like marzipan or almond paste. Sweet almonds are used whole for baking and confectionery, ground into a paste for almond butter, pralines, fillings and nougats, chopped and sliced for coating and garnishing, roasted, salted and sugared. Sugared almonds may be cover in sugar, syrup or honey.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.