Almonds (bitter as well as sweet- بادام تلخ و بادام شیرین) contain about 50% of a fatty oil, which is, though, too expensive to be used for cooking. It is made up of glycerides (80% oleic acid, 15% linoleic acid, 5% palmitic acid).
While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are available in many forms, such as whole, sliced (flaked, slivered), and as almond butter, almond milk and almond oil (The oil is good for application to the skin as an emollient, and has been traditionally used by massage therapists to lubricate the skin during a massage session) . These variations can be used in both sweet and savory dishes.
The bitter almond is a cousin to the sweet almond and contains traces of lethal prussic acid in its raw state.. Yet, bitter almonds are successfully processed to make almond extract and almond-flavored liqueurs.