The kernels of the bitter almond tree, close kin to the sweet almond but carrying a much higher level of amygdalin, which gives them an intense, marzipan-like aroma and a sharp bitterness. Used only in tiny proportions, they supply the defining almond perfume of amaretti, ratafia and almond pastes; raw they are not eaten in quantity, and in many places apricot kernels stand in for them.
Where it comes from
The kernel of the bitter-almond tree, long used in tiny amounts in Mediterranean and Italian confectionery for its powerful almond aroma.
In the kitchen
Ground in small proportion with sweet almonds to perfume amaretti, ricciarelli and almond pastes.
Nutrition (per 100g)
~575kcalCal
~21.0gProtein
~50.0gFat
~22.0gCarbs
~12.0gFiber
AI-estimated; model and run unavailable.
