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The most abundant acid present in almonds is usually pantothenic acid, also known as vitamin B5.
Nevertheless, I suspect you may be interested in prussic acid, or hydrogen cyanide. Prussic acid is not directly present in almonds, but rather in the form of amygdalin, a glycoside (a sugar bound to a non-carbohydrate), also known as vitamin B17, whose decomposition generates the deadly compound. By the way, amygadalin is virtually absent in domesticated almonds.