Abstract: 【Objective】 he physical characteristics of three varieties of almonds: Misang, Shuangguo and Wanfeng, were studied, and the mechanical properties of different thickness and moisture content were tested to provide a theoretical basis for designing the almonds cracker. 【Method】 Physical properties of varieties such as length, width, thickness, geometric average, sphericity, moisture content, shell structure, shell and kernel space were obtained. 【Result】 The moisture content had significant effect on the nut size, shell and kernel space and shell breaking performance of the Misang and Wanfeng varieties, and there is a there is a second order nonlinear function relationship. When the moisture contents of Misang, Shuangguo and Wanfeng were 2.29%, 8.26% and 1.96%, the shell breaking force and energy consumption were the largest, and when the moisture contents were 16.58%, 27.51% and 17%, the energy consumption is the smallest. 【Conclusion】 The results showed that the physical characteristics of the same species differ greatly, and the differences among different varieties were greater. When the roller type cracker was designed, the roller clearance should be controlled by the thickness of the different grades - (0.98-1.89) mm, which could guarantee the higher shell breaking rate and the kernel integrity rate. Classification should be carried out according to the thickness of almonds before breaking its shell and the appropriate difference of thickness and size is 1 mm. Misang should be classified into 5 grades, while the other two varieties classified into 3 grades.