| NOYAU | Liqueur made from brandy flavoured with bitter almonds or peach kernels (5) |
| RATAFIA | Liqueur or cordial flavoured with peach or cherry kernels, bitter almonds, or other fruits |
| COLOR | Almond or peach, e.g. |
| NUTTY | Having the taste of almonds or Brazils (5) |
| AMARETTI | Italian liqueur which can be made from apricot kernels, bitter almonds, peach stones or almonds (8) |
| CURACAO | A liqueur flavoured with bitter orange peel from a Dutch Caribbean island (7) |
| AMYGDALIN | A bitter compound extracted from bitter almonds and the stones of peaches etc (9) |
| HYDROGENCYANIDE | Colourless poisonous liquid with a faint odour of bitter almonds (8,7) |
| BITTERS | Alcohol flavoured with bitter plant extracts (7) |
| CYANIDE | Poison with an odor of bitter almonds |
| BONBONNIERE | French word for a small ornamental box, drageoir or lidded jar for chocolates, sugared almonds or other sweets; or, confectionery used as a table decoration at a wedding party or other celebration (11 |
| MACAROON | A sweet biscuit made with egg white and ground almonds or coconut (8) |
| CAMPARI | Light red aperitif flavoured with bitters (7) |
| ODOR | Cyanide's is of bitter almonds |
| PRUNUS | Genus of the rose family originally comprising just plum trees, but now also bitter almonds, fuzzy peaches, sunny apricots and sweet cherries - for some, life is a bowl of these! (6) |
| TORTONI | An ice cream often topped with minced almonds or crumbled macaroons (7) |
| AMANDEAMERE | Bitter almond, as seen in French desserts |
| TAGINE | Moroccan stew with various spices, apricots/prunes and almonds, or the clay pot in which it is slow-cooked (6) |
| MANDORLAS | Italian "almonds", or rather beautiful oval-shaped aureolas of golden light or vesicae of glory in art (9) |
| NUTLOAF | Baked dish including almonds or cashews (3,4) |
