No, I'm not suggesting ways of poisoning your friends, I just felt I ought to include a disclaimer. People have died of eating too many apricot kernels, but too many is a lot more than I used in this recipe. The Straight Dope offers the following helpful advice:
Ingestion of about a cupful of any of the above seeds is pushing things a bit.
Right, with that bit out of the way, where was I? Oh yes, I love apricots! Having eaten the delicious fruit, there's more yumminess to be had by cracking open the stone to get at the kernel inside.
They taste like bitter almonds and I think they're delicious, though I'm a little wary because of the whole cyanide business. Actually, getting at them this way, I'm unlikely to eat enough to cause me problems, but still. Rather than eating them neat, I thought they might make a nice flavouring for biscuits, so I made some plain biscuits (4 oz each of butter and sugar, 8 oz of flour and one egg yolk. I haven't decided what to do with the white, yet). Having cracked four nuts open, I mashed them up in a pestle and mortar and added them to the mix.
The biscuits are delicious, but the bitter almond flavour is undetectable. It must be there because without it I think these would taste very plain, but you wouldn't know it was there. Next time maybe I'll risk a few more than four kernels in this recipe. I'll just have to eat more apricots!