Almond

The name almond is used both to identify a type of tree (a member of the rose family) and the kernel of its fruit. Almonds are native to western Asia; they now grow wild and are commercially cultivated throughout southern Europe and are grown commercially in the United States. Almond wood is a reddish color and is used for furniture. There are two types of almonds: sweet almonds, which are available in markets and are used for cooking and eating, and bitter almonds, which contain prussic acid (toxic except in small amounts) and are used for flavorings and extracts. Almonds are widely used in the pastry shop as an ingredient in breads and cookies as well as to decorate many cakes, pastries, and Danish pastries. Almonds are available in a variety of forms—whole, sliced, slivered, and ground—and all of these, except slivered, can be purchased natural (skin on) or blanched (skin off). Almond extracts and flavorings are also widely used, and almonds are, of course, used to make almond paste and marzipan, two other important products in professional baking. The elongated almonds grown in Málaga, Spain, are known as Jordan almonds (not to be confused with the candy by the same name). These and the wider almonds of Valencia, Spain, are favored by connoisseurs and command the highest commercial prices. The almonds grown in Sicily are also considered to be very fine.