1 c Unsalted almonds, chopped

1 ts Chocolate extract

1 Vanilla bean (1 inch)

1/2 Orange peel, scraped

2 c Vodka

1 sm Lemon wedge, scraped peel

Lightly pound almonds with hammer (in bag or cover with paper
towel) and combine with other ingredients in bottle.
Be sure to
thoroughly scrape orange and lemon peels.
Let steep for two weeks,
turning bottle occasionally.
The chocolate extract tends to settle
on the bottom and the finished liqueur may need to be mixed before
serving.
Strain and filter.
Experiment with different variations of
this recipe, perhaps alternating hazelnuts or adding some spices.
Yield: 1 pint Container: Wide mouth quart jar