The almond (Prunus dulcis) belongs to the rosaceae and is one of the major tree nuts that cause a potentially fatal food allergy. Protein fraction is 22% and some of these proteins are known for their allergenic potential. Many processed foods like cookies, chocolate or breakfast cereals may contain tree nuts. People allergic to almonds must strictly avoid the consumption of almonds or almond-containing food. Cross contamination during the production process often occurs and almond residues in food cannot be excluded. Therefore sensitive detection methods for almonds in food are required.