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The name amaretto originated as a diminutive of the Italian word amaro , meaning "bitter", which references the distinctive flavour lent by the mandorla amara (the bitter almond ) or by the drupe kernel. However, the bitterness of amaretto tends to be mild, and sweeteners—and sometimes sweet almonds—enhance the flavour in the final products. [2] Thus one can interpret the liqueur's name as a description of the taste as "a little bitter". Cyanide is processed out of the almond preparation prior to its use.

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