Equilibrium moisture of three peeled almond varieties (Marcona, Largueta and Comuna) was determined at 8 degrees C and described by means of Henderson＇s equation, the parameters of which, c and n, have similar values to those described in the literature for other agricultural substances. There is a rather good agreement between experimental and calculated equilibrium moisture values. The desorption process for "Marcona" and "Largueta" almond varieties was studied, considering that the removal of water through the nut took place exclusively by diffusion in transient conditions. A parallelepiped shape was assumed for the almond nut. Effective diffusion coefficient values for both varieties were obtained.