almond

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almond,

name for a small tree (Prunus amygdalus) of the family Rosaceae (roserose,
common name for some members of the Rosaceae, a large family of herbs, shrubs, and trees distributed over most of the earth, and for plants of the genus Rosa, the true roses.
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 family) and for the nutlike, edible seed of its drupe fruit. The "nuts" of sweet-almond varieties are eaten raw or roasted, are processed with water to produced almond milk, and are pressed to obtain almond oil. Bitter-almond varieties also yield oil, from which the poisonous prussic acid is removed in the extraction process. Almond oil is used for flavoring, in soaps and cosmetics, and medicinally as a demulcent. The tree, native to central Asia and perhaps the Mediterranean, is now cultivated principally in the Middle East, Italy, Spain, Greece, and (chiefly the sweet varieties) California, which now produces over 70% of the world crop. It closely resembles the peach, of which it may be an ancestor, except that the fruit is fleshless. The flowering almonds (e.g., P. triloba) are pink- to white-blossomed shrubs also native to central Asia; like the similar and closely related pink-blossomed almond, they are widely cultivated as ornamentals. Several Asian types are known as myrobalan, a name applied also to the cherry plum, with which flowering almonds are sometimes hybridized. The beauty of the almond in bud, blossom, and fruit gave motif to sacred and ornamental carving. In the Middle East the tree breaks into sudden bloom in January, and in some of the region it has come to symbolize beauty and revival. The rod of Aaron in the Bible (see Aaron's-rodAaron's-rod,
popular name for several tall-flowering, infrequently branching plants, such as goldenrod and mullein. The name is an allusion to the rod that Aaron placed before the ark and that miraculously blossomed and bore almonds.
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) bore almonds. Almonds are classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Rosales, family Rosaceae.
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almond

almond

Look like unripe small green pointy peaches- inside the fuzzy "peach" is a stone and inside the stone is the "almond" kernel. Almonds are not really a nut- they are a seed. You can live off almonds indefinitely. Almonds are highly nutritious, rich in almost all the elements needed by body. Almonds are one of the only alkaline nuts. They inhibit tumor cell growth, good source of vit E and magnesium, fiber, calcium, iron. The outer fleshy part is edible also- the best time is when the fruit is still young and the insides haven’t hardened yet.
Edible Plant Guide © 2012 Markus Rothkranz

almond

[′ä·mənd]
(botany)
Prunus amygdalus. A small deciduous tree of the order Rosales; it produces a drupaceous edible fruit with an ellipsoidal, slightly compressed nutlike seed.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.

almond

An aureole of elliptical form.
McGraw-Hill Dictionary of Architecture and Construction. Copyright © 2003 by McGraw-Hill Companies, Inc.

almond

symbol of the Virgin Mary’s innocence. [O.T.: Numbers 17: 1–11; Art: Hall, 14]
See: Purity
Allusions—Cultural, Literary, Biblical, and Historical: A Thematic Dictionary. Copyright 2008 The Gale Group, Inc. All rights reserved.

almond

1. a small widely cultivated rosaceous tree, Prunus amygdalus, that is native to W Asia and has pink flowers and a green fruit containing an edible nutlike seed
2. 
a. a pale yellowish-brown colour
b. (as adjective): an almond shirt
3. 
a. yellowish-green colour
b. (as adjective)
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
References in periodicals archive ?
4 For the topping, beat together the butter and sugar with a wooden spoon, then add the flour, ground almonds, eggs, almond extract and a pinch of salt, and beat until smooth.
Gradually beat in the eggs and almond extract until well blended.
400g icing sugar, 1 tsp almond extract, 2 tbsp amaretto liqueur, juice of 1 lemon (strained), 12 glace cherries -- different colours for the wow factor.
2 In a large bowl, mix the butter, sugar, eggs, flour, almonds, almond extract and a pinch of salt with an electric whisk until combined.
1/2 cup Dutch-processed cocoa powder // 1 teaspoon vanilla extract // 1/2 teaspoon almond extract // 1 cup all-purpose flour // 1/4 teaspoon salt // 1/4 teaspoon baking soda // 3 large eggs plus 1 egg yolk, at room temperature // 2/3 cup olive oil //1-1/3 cups sugar // 1/4 cup confectioner's sugar
Antiradical scavenging activity results of bitter almond extract were shown in Table-1.
It does include almond extract or almond flavoring, and it was a small cake.
Ricotta Filling Ingredients 1 cup sugar 1 pound fresh ricotta cheese 1 T almond extract 1 T cinnamon extract (1 heaping T powdered cinnamon can be substituted if you can't find the extract.) 1 T of rum (1 T rum extract can be substituted if you don't want to use the hard stuff) 1 T orange zest 2 T semisweet chocolate chips 1/3 cup of milk (as necessary) Directions
Andalucia, Spain 1927 For the almond filling: 7 ounces white chocolate 2 1/3 cups sweetened condensed milk 1 teaspoon almond extract 1/2 teaspoon vanilla powder 1 teaspoon salt 24 ounces shredded coconut, toasted To assemble: Tempered dark chocolate, as needed Whole almonds as needed