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The Almond (Prunus dulcis, syn. Prunus amygdalus, or Amygdalus communis) is a small deciduous tree belonging to the subfamily Prunoideae of the family Rosaceae. An almond is also the fruit of this tree. It is classified with the peach in the subgenus Amygdalus within Prunus, distinguished from the other subgenera by the corrugated seed shell.
The fruit lacks the sweet fleshy outer covering of other members of Prunus (such as the plum and cherry), this being replaced by a leathery coat, called a hull, which contains the edible kernel, commonly called a nut, inside a hard shell. In botanical parlance, the reticulated hard stony shell is called an endocarp, and the fruit, or exocarp, is a drupe, having a downy outer coat.
The tree is a native of southwest Asia. The domesticated form can ripen fruit as far north as the British Isles. It is a small tree, growing to 4-9 m tall. The leaves are lanceolate, 6-12 cm long, and serrated at the edges. The flowers are white or pale pink, 3-5 cm diameter with five petals, produced in early spring before the leaves.
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@Fighting2BeFit you do have to soak the almonds overnight in water to soften them the night before though!
ChanelleAte (Chanelle Felder) Mon, 04 Jan 2010 14:24:16 -0000
@Fighting2BeFit you do have to soak the almonds overnight in water to soften them the night before though!
@Fighting2BeFit oh! just blend almonds + water well, strain through cheesecloth and add flavor (agave, splenda, coco powder etc)!
ChanelleAte (Chanelle Felder) Mon, 04 Jan 2010 14:23:11 -0000
@Fighting2BeFit oh! just blend almonds + water well, strain through cheesecloth and add flavor (agave, splenda, coco powder etc)!
Almonds can be substituted in any recipe calling for nuts.
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Almond Cookies - A cookie often served at Christmas.
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Crunchy Almond-Caramel Brittle - Part of a collection of recipes for kids at About.com.
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The Almond Board of California - Almond recipes and nutrition information for the consumer or foodservice chef.
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