…how is it that apricot pits can be used to make Amaretto? How do they get the hydrogen cyanide out? I received several questions about that overnight. This is where a real botanist or food scientist needs to step in, because I’m not entirely sure. What I do know is that inside prunus pits (peach pits, apricot pits) are kernels that look not unlike nuts. These kernels are dried and then pressed to produce kernel oils, which are the things that are used by liqueur and cosmetic manufacturers. Just where in the process the amygdalin is eliminated, I’m not sure. It may be the drying process that destroys it, or perhaps it’s left behind when the outer husk of the pit is removed, I’m really not sure. Can I get some help here, please?