Almonds contain cyanogenic glycosides (CNGs), prunasin and amygdalin, which generate hydrogen cyanide upon hydrolysis. Different extraction and analytical methods are currently used to measure CNGs or cyanide (CN), necessitating distinct samples and can lead to inconsistent or incomparable results. To address this, we describe a method that uses ultrasonic-assisted sample extraction. Amygdalin and prunasin are measured directly in the extract, whereas CN is measured in the extract after derivatization with cysteine ethyl ester to form a cyano-