Tag Archives: Marcona almonds

Adventures with Almonds, Part II: No-Flavor-Added Homemade Marzipan

Before I used my Hall’s Hardy almonds, I thought, even though they didn’t taste bitter I should perhaps try to purge them of any amygdalin, the bitter compound that converts to hydrogen cyanide. I could find no authoritative instructions in … Continue reading

Posted in Nuts | Tagged , , , , , | 4 Comments

Adventures with Almonds, Part I: The Marvelously Fragrant Hall’s Hardy Almond

This is the first part of a two-part series. I’ll publish the second, on making marzipan, shortly. In the meantime, you might check out two articles I recently published with Mother Earth News, “Finally, a Good Thermometer for Home Preserving” and … Continue reading

Posted in Food history, Nuts | Tagged , , , , , , , , , | 11 Comments