Amaretto Recipe

Toast and prepare nuts

Preheat oven to 325°F (160°C). Spread the blanched almonds on a baking sheet and toast for 8–10 minutes until lightly golden and aromatic. Let cool. (To reduce bitterness from apricot kernels, rinse briefly if needed.)

Crush nuts

Coarsely chop or bruise the toasted blanched almonds and the bitter almonds/apricot kernels. You want pieces small enough to release oils but not a fine powder (use a mortar and pestle or pulse 4–6 times in a food processor).

Combine with alcohol

Place the chopped nuts and the scraped vanilla bean (both seeds and pod) into a clean, large glass jar with a tight lid. Pour in the neutral spirit or vodka. Stir briefly, seal, and give the jar a gentle shake.

Infuse

Let the mixture macerate at room temperature for 7–10 days, shaking the jar once or twice daily. Taste after day 5 — you should notice a distinct almond/Marzipan aroma; continue until desired intensity is reached (up to 14 days maximum).

Strain

After infusion, strain the alcohol through a fine-mesh sieve lined with cheesecloth into a clean container. Press gently on the solids to extract liquid, then discard the solids and the vanilla pod (reserve seeds if desired for extra aroma). For a clearer amaretto, filter the strained liquid again through coffee filters or a fine muslin.

Make syrup

Combine 1 cup water, granulated sugar, and light brown sugar (if using) in a saucepan. Heat gently over medium-low, stirring until sugars are completely dissolved. Bring just to a bare simmer for 1–2 minutes to meld flavors, then remove from heat. Cool to room temperature.

Adjust sweetness

When syrup is cool, taste and adjust: for a sweeter, more syrupy liqueur add up to 1/2 cup more simple syrup (made 1:1) or reduce sugar for a dryer finish. Keep notes of adjustments for future batches.

Combine the strained almond-infused alcohol with the cooled simple syrup in a clean mixing container. Start by adding the full syrup to 2 cups infused alcohol and stir. Check sweetness and body. If the spirit used was 95–100 proof, final liqueur will be around 28–30% ABV; adjust with a small amount of water (up to 2–4 tablespoons) if it tastes too hot.

Add 1 teaspoon dark caramel or a few drops of food-grade caramel coloring to achieve the classic amber color found in commercial amaretto. Stir thoroughly. If desired, add 1/4 teaspoon almond extract to heighten aroma — add sparingly, as it is potent.

Bottle: Transfer the finished amaretto into sterilized bottles. Seal tightly. For best flavor, rest the bottled liqueur for at least 2–3 weeks in a cool, dark place to allow flavors to marry. Shake gently before using.

Storage and use: Store at room temperature or refrigerated if preferred; it will keep for many months. If cloudiness develops, filter through a coffee filter. Serve neat, on ice, or in cocktails (e.g., Amaretto Sour, espresso drinks, or dessert recipes).