There are bitter and sweet varieties, both of which have a bitter green skin inside which must be removed before using. Bitter almonds must be roasted to drive off their acid content. They are sometimes used in jams and liqueurs. Sweet almonds are added to anything from ice cream to trout. They are widely used in confectionery and are also made into drinks and liqueurs. They combine successfully with cheese and vegetables to make a good stuffing, and may be added raw to salads. An interesting dish called ‘nougarda’ is made from puréed almonds mixed with lemon, garlic and parsley. Use almonds whole, blanched (skinned), flaked/slivered or toasted.