- 1/4 C almonds, sliced
- 3 T heavy cream
- 4 oz. bittersweet chocolate, chopped
- 1/8 t cinnamon
- 1 T amaretto
- 1/8 t almond extract
Preheat oven to 350 F.
Place almonds in a single layer on a baking sheet; toast in oven until browned, or about 5 minutes.
Allow the nuts to cool, then chop and set aside.
Using a non-stick heavy saucepan over low heat, mix heavy cream, cinnamon and chocolate.
Cook, stirring often, until chocolate has melted and mixture is smooth.
Stir in almonds, amaretto and almond extract.
Transfer the mixture to a fondue pot or a pot with a heat source before serving.