A traditionally made Amaretto using crushed fresh almonds rather than concentrates or extracts. The Bepi Tosolini recipe infuses almonds in alcohol for a couple of weeks, then distills and blends. The final trick is the addition of a splash of aged brandy.
 
                         
         
    
    
      
      
        
      
      
    
   
    
    
      
      
        
      
      
    
   
    
    
      
      
        
      
      
    
  