Noyau is the name for the almond-like kernel inside of an apricot pit. The kernels are used to make an almond flavored liqueur which is named Noyaux (the plural of noyau). The kernels have to be roasted before use to destroy the naturally toxic levels of prussic acid.
The noyau flavored liqueur (Noyaux) makes an interesting flavoring with ice cream. Noyau is the distinctive almond flavor of amaretti di Saronno cookies.