bitter almond loaf
I read on the internet that almond loaf made from bitter almonds has a much better flavor than almond load made from sweet almonds. From the context, I think the author was grinding up almonds into his almond loaf, whereas most recipes I can find just call for almond extract. I'd like to try a taste-off between otherwise identical loafs made with bitter and sweet almonds. The internet tells me it takes 7 bitter almonds to kill a child, 20 to kill a small adult, and 30 to kill a large adult. Four almonds in a cake with limited portion sizes seems reasonable to me, but I'm not from a culture that still routinely uses bitter almonds in baking and I've been getting all my ideas from the internet.
So I'm here, because I trust this site more than the internet at large, and I'm hoping there might be several people around who cook with bitter almonds who might chime in with their ideas. A good recipe might help too. I found one at https://vintagerecipesandcookery.com/sweet-and-bitter-almonds-in-recipes/ (almond bread) that I might use, with the change that I'd substitute 4 bitter almonds in the 1/2 pound of sweet almonds for the bitter almond bread. Except there is a major worry with that idea, in that the recipe calls for preparing the almonds a day in advance and adding rose water. The internet tells me that soaking bitter almonds is a very bad idea.
Alternatively, there are lots of modern recipes that call for extract. I could just use one of those, with four almonds or four bitter almonds added in ground/pounded form.
But again, I'm looking for advice. My goal is to eat what is supposed to be a very strongly flavored almond bread in contrast with a less strongly flavored almond bread, and then not die.