The almond-like seeds found inside apricot stones, looking and tasting much like bitter almonds and carrying the same amygdalin and intense almond-marzipan aroma. They are the common stand-in for bitter almonds in Italian baking, used in very small amounts to lend amaretti and amaretto their characteristic bitter-almond scent.
Where it comes from
The kernel within the apricot stone, traditionally used across Italy in place of bitter almonds to flavour confectionery.
In the kitchen
Ground in tiny proportion with sweet almonds to give amaretti and liqueurs a bitter-almond aroma.
Nutrition (per 100g)
~510kcalCal
~21.0gProtein
~41.0gFat
~28.0gCarbs
~9.0gFiber
AI-estimated; model and run unavailable.
