Ingredients
Equipment
Method
- Spread the whole almonds on a dry skillet over medium heat and toast for about 3 to 4 minutes, stirring occasionally, until they smell deeply fragrant and turn light golden.
- Once the almonds cool slightly, coarsely crush them using a rolling pin or the bottom of a heavy glass. You want chunky pieces, not a fine powder.
- Pour the brandy into your clean quart jar and add the crushed almonds. Stir well, then cover the jar tightly and place it in a cool, dark cabinet away from direct sunlight.
- Let the mixture sit undisturbed for 7 days, then shake the jar gently once a day for the next week. The brandy will gradually turn amber and smell intensely of almonds.
- In a small saucepan, combine the water and sugar over medium heat, stirring until the sugar dissolves completely. Once the mixture clears and reaches a gentle simmer, remove it from heat immediately and let it cool to room temperature (about 20 minutes).
- In a small bowl, whisk together the almond paste, almond extract, vanilla extract, and salt until smooth.
- Pour the brandy through a fine mesh strainer lined with cheesecloth into a clean jar, catching the strained almonds in the cloth. Discard the spent almonds and reserve the infused brandy.
- Pour the cooled simple syrup and the almond paste mixture into the strained brandy, stirring well until fully combined.
- Pour the mixture through coffee filters into clean bottles or jars, allowing it to drip slowly. Seal the bottles tightly and store in a cool, dark place for at least one week before drinking, though two weeks yields smoother results.
Notes
Store amaretto in a sealed glass bottle in the fridge for up to one year or in the freezer for up to two years. Use high-quality brandy or cognac if you plan to sip the amaretto straight. Toast almonds just until fragrant to avoid a bitter taste. The full two weeks of infusion time is essential for proper depth of flavor. If the finished amaretto looks cloudy after a week, strain it again through fresh coffee filters.