Almonds naturally contain trace amounts of cyanide in the form of amygdalin, a compound found in the seeds of many fruits and nuts.
However, the amount of cyanide in almonds is extremely small and not harmful when consumed in moderation.
There are two types of almonds: sweet almonds (the kind typically eaten raw or used in cooking) and bitter almonds (used to make almond oil or flavoring).
Bitter almonds contain significantly higher levels of amygdalin and can be toxic if consumed in large quantities
Sweet almonds, which are the ones commonly available, have much lower levels of amygdalin and are safe for regular consumption.
To put it in perspective, it would take a large quantity of bitter almonds (about 50-100) to cause harmful effects, and even then, the amount of cyanide released is relatively small
Sweet almonds, which are most commonly consumed, do not pose a significant risk for cyanide poisoning.