marzipan Switzerland

... almond. There is a distinction between sweet and bitter almonds. Sweet almonds are suitable for eating raw and are used in desserts, for decoration, as a filling (e.g., for olives), or for making liqueurs and marzipan. Bitter almonds should not be eaten raw. They contain amygdalin, a cyanide-producing glycoside. Nevertheless, bitter almonds are cultivated on special plantations. From them, after removing the cyanide compounds, bitter almond oil is extracted, which is used to flavor liqueurs and baked goods.