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almond [almond 词源字典]: almond: [13] The l in almond is a comparatively recent addition; its immediate source, Latin amandula, did not have one (and nor, correspondingly, do French amande, Portuguese amendoa, Italian mandola, or German mandel). But the relative frequency of the prefix al- in Latin-derived words seems to have prompted its grafting on to amandula in its passage from Latin to Old French, giving a hypothetical *almandle and eventually al(e)mande.

French in due course dropped the l, but English acquired the word when it was still there. Going further back in time, the source of amandula was Latin amygdula, of which it was an alteration, and amygdula in turn was borrowed from the Greek word for ‘almond’, amygdálē. The Latin and Greek forms have been reborrowed into English at a much later date in various scientific terms: amygdala, for instance, an almond-shaped mass of nerve tissue in the brain; amygdalin, a glucoside found in bitter almonds; and amygdaloid, a rock with almondshaped cavities.
[almond etymology, almond origin, 英语词源]
blancmange: blancmange: [14] Blancmange means literally simply ‘white food’. It comes from a French compound made up of blanc ‘white’ and manger, a noun derived from the verb manger ‘eat’ (related to English manger). Originally it was a savoury dish, of chicken or similar white meat in a sauce made with cream, eggs, rice, etc and often sugar and almonds. Gradually the meat content came to be omitted, and blancmange turned into a sweet dish, typically containing gelatine.
=> manger
almond (n.): c. 1300, from Old French almande, amande, from Vulgar Latin *amendla, *amandula, from Latin amygdala (plural), from Greek amygdalos "an almond tree," which is of unknown origin, perhaps a Semitic word. Altered in Medieval Latin by influence of amandus "loveable," and acquiring in French an excrescent -l- perhaps from Spanish almendra "almond," which got it via confusion with the Arabic definite article al-, which formed the beginnings of many Spanish words. Applied to eyes shaped like almonds, especially of certain Asiatic peoples, from 1870.
amygdala (n.): "the tonsils," 1540s (amygdal), from Latin, from Greek amygdale "almond" (see almond). The anatomical use is as a direct translation of Arabic al-lauzatani "the two tonsils," literally "the two almonds," so called by Arabic physicians for fancied resemblance. From early 15c. as amygdales "tonsils;" as "almonds" from mid-12c.
blanch (v.1): c. 1400, transitive, "to make white, turn pale," from Old French blanchir "to whiten, wash," from blanc "white" (11c.; see blank (adj.)). Originally "to remove the hull of (almonds, etc.) by soaking." Intransitive sense of "to turn white" is from 1768. Related: Blanched; blanching.
blancmange (n.): late 14c., from Old French blancmengier (13c.), literally "white eating," originally a dish of fowl minced with cream, rice, almonds, sugar, eggs, etc.; from blanc "white" (also used in Old French of white foods, such as eggs, cream, also white meats such as veal and chicken; see blank (adj.)) + mangier "to eat" (see manger).
macaroon (n.): 1610s, "small sweet cake consisting largely of ground almonds," from French macaron (16c.), from dialectal Italian maccarone (see macaroni). French meaning said to have been invented 1552 by Rabelais. The -oon ending was conventional in 15c.-17c. English to add emphasis to borrowings of French nouns ending in stressed -on.
nougat (n.): "sweetmeat of almonds and other nuts," 1827, from French nougat (18c.), from Provençal nougat "cake made with almonds," from Old Provençal nogat "nutcake," from noga, nuga "nut," from Vulgar Latin *nucatum (nominative *nuca), from Latin nux (genitive nucis) "nut," from PIE *kneu- "nut" (see nucleus).
amygdalin: "A bitter crystalline compound found in bitter almonds and the stones of peaches, apricots, and other fruit", Mid 19th century: from Latin amygdala 'almond' + -in¹.