Picked up a couple big handfuls of fresh almonds yesterday at Fairway and don't know what to do with them. They've got a light green peach fuzz exterior and no shell to speak of. Biting into it raw reminds me a bit of an underripe plum -- examining it, you can see the part that will eventually develop into the almond nut, but at this point its still gelatinous, like young coconut jelly. Surrounding the "nut" is a tart green flesh. Anyone have any idea what to do with these things? I doubt that they're meant to be eaten raw, but how best to cook them up?